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Bread for May: pudding and other recipes that you can make if you have leftover bread at home

Bread for May: pudding and other recipes that you can make if you have leftover bread at home

Bread for May: pudding and other recipes that you can make if you have leftover bread at home

In the kitchen many times there are some ingredients that we do not know how to take full advantage of. Regarding the well-known advice “save bread for mayo”, Advantage presents three really simple recipes where you can take advantage of that bread that we usually throw away because it is not so fresh anymore. Learn to cook a delicious pumpkin cream with croutons, perfect for cold days; a tasty chicken chili pepper, with its usual Creole touch; and a sweet bread pudding with apple chunks.

Pumpkin cream with croutons

Ingredients:

  • 600 gz apallo macre without skin, in pieces
  • 4 tz. Vegetables soup
  • 4 tbsp. butter
  • 1/2 tbsp. minced garlic
  • 1 tbsp. Dried oregano
  • 2 cubed French breads
  • 1 tz. evaporated milk
  • salt and pepper

Preparation:

In a pot, over medium heat, put the squash and three cups of the vegetable broth. Let cook for 15 minutes, until the squash is cooked, but not undone. Strain and reserve. In a bowl, mix two tablespoons of the melted butter with the garlic and oregano. Place the bread cubes on a tin and drizzle with the butter mixture. Bake at 180°C for 10 minutes. Remove from the oven and reserve in a covered container. Blend the pumpkin mixture with the milk. If necessary, add one cup of the vegetable broth. The texture will depend on your taste. Season with salt and pepper. Place the cream in a pot, over high heat, and bring to a boil for two minutes. Add the remaining butter and let it melt. Mix the ingredients well and remove the pot from the heat. Serve the cream and accompany with the croutons.

Referential image

Aji chicken

Ingredients:

  • 3 slices of sliced ​​bread
  • 4 black olives
  • 2 boiled eggs
  • 4 boiled yellow potatoes
  • 5 tbsp. chopped pecans
  • 1/2 tz. grated Parmesan cheese
  • 5 tbsp. ground yellow chili
  • 1/2 tbsp. ground mirasol pepper
  • 1 chopped onion
  • 1 tbsp. minced garlic
  • 3 tbsp. oil
  • salt, cumin and pepper
  • 1 bay leaf
  • 2 celery stalks
  • 1 chicken breast
  • 3/4 tz. evaporated milk
  • 1 tbsp. chopped parsley

Preparation:

Soak the bread in the milk and blend. Parboil the breast together with the celery, bay leaf and salt. Let the chicken cool in its cooking broth. Then shred it and reserve the broth. Heat the oil in a frying pan and prepare a dressing with the minced garlic and onion. After five minutes, add the chili peppers. Cook for two more minutes and add the blended bread. Season with salt, pepper and a pinch of cumin. Gradually add a cup of the reserved broth. If you see that the preparation thickens, add a little more. Cook for a few minutes without stopping stirring. Add the shredded chicken, Parmesan cheese, and pecans. Stir for a few minutes to integrate the ingredients. Serve the ají de pollo over the sliced ​​potatoes and garnish with the quartered eggs and olives. Sprinkle the chopped parsley and serve with rice.

Bread pudding with apples

Ingredients:

  • 1 tz. sugar
  • 3 tbsp. water
  • 1/2 tsp. lemon juice
  • 2 medium green apples
  • 2 tz. milk
  • 5 or 6 slices of bread
  • zest of 1/2 lemon
  • 1/2 tsp. cinnamon
  • 3 eggs
  • 1/2 tsp. vanilla
  • 2 tbsp. pisco or rum
  • 4 tbsp. raisins

Preparation:

Make a reddish-brown caramel with half a cup of sugar, water, and lemon juice. Cover the bottom and sides of the chosen pan and let cool completely. Peel and cut the apples into thin slices and soften them in the microwave for two minutes on full power. Heat the milk in the microwave for two minutes on full power. Remove the crust from the bread, sprinkle on the remaining sugar and add the hot milk a little at a time, allowing time for the bread to absorb it. Mix well. Lightly beat the eggs and add them little by little to the previous mixture without stopping stirring. Perfume with vanilla, spices and liquor. Arrange a layer of apple on the already cold caramel and cover them with a third of the bread mixture. Distribute half of the remaining apples and sprinkle with raisins. Put back the bread mixture, the rest of the apples and raisins, and finish with the bread mixture. Cover flanera with plastic wrap and microwave at 70% power for 11 minutes.

Source: Elcomercio

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