Bread pudding( rescue an old loaf of bread before you toss it)

Last week..I made some french bread...I'm still trying to figure out how to cook for 2..so we always have leftovers. This time I made 2 loaves of bread to freeze...and another to use during the week. We didn't have the chance to eat the whole loaf last week....so I tried this recipe for my relief society presidency meeting...they loved it!!!! and I was able to use the leftover loaf of bread sitting in my counter rather than through it away. I love this recipe! Buen Provecho!!!!

Bread Pudding

3 eggs, beaten 1 1/2 cups white sugar 2 tablespoons light brown sugar 1/2 teaspoon ground cinnamon 1/4 cup butter, melted 3 cups whole milk 10 slices bread, toasted and cut into cubes 1 cup raisins (optional) Sauce: 1/2 cup light brown sugar 1 tablespoon all-purpose flour 1 pinch ground cinnamon 1 egg 2 tablespoons butter, melted 1 1/4 cups whole milk 1 pinch salt 1 tablespoon vanilla extract   1. Preheat oven to 375 F. Grease a 2-quart baking dish. 2. In a mixing bowl, whisk 3 eggs, sugar, 2 tbsp brown sugar, cinnamon, 1/4 cup melted butter and 3 c. of milk. Gently stir in the bread cubes. 3. Spoon misture into the baking dish. 4. Bake in oven until browned 50 to 55 mins; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving. 5. For sauce: whisk all ingredients in a heavy saucepan until smooth. Heat over medium heat, whisking constantly until thickened for about 10-15 mins. Stir in the vanilla extract. Pour sauce over warm bread pudding or serve on the side.

Looking for a FHE treat?

The treat at the end of family home evening is a favorite in this house.  If you're wanting to make a tasty treat without loading your kids up with too much sugar before bedtime - these cookies are a great choice! They're even gluten free and vegan depending on what kind of milk you use. If you've got a bigger family you may want to double... or triple it:)

Flourless Chocolate-Chip Cookies

• 3/4 cup rolled oats
• 1/4 tsp baking soda
• 1/8 tsp salt
• 2 tbsp brown sugar or coconut sugar
• 1 tbsp plus 2 tsp white sugar or evaporated cane juice
• 2 tbsp chocolate chips
• 1 tbsp oil or pre-melted margarine (I used coconut oil and it gave it a really nice flavor)
• 1-2 tbsp milk of choice (start with 1)                                                 

Blend first 5 ingredients together in a food processor, blender, or Vita-Mix. Mix with other ingredients, form into cookie shapes, and place on a greased cookie sheet. Cook 6 minutes at 375 F.

This cookie is one of a couple that we've now tried from Chocolate Covered Katie and so far I've yet to find one we don't all rave over.  

Happy Monday!!

Tri Color Pasta Salad

Okay, I just have to say... this pasta salad was INCREDIBLE. I love Mel's Kitchen Cafe. If you haven't been over to her website, you are missing out on some seriously delicious recipes! I made this pasta salad for a family get-together and honestly, it was a HUGE hit. (I had even doubled it and it was the first thing to go) The pesto is the kicker. If you want something fresh, Mediterranean, (yet not too authentic), delicious and easy, this is a great go-to recipe! Click on the picture and it will take you there!