TODAY Food Club

One of the best ways to save money is by using what you already have...your leftovers! And by using items that are about to go bad or stale. I made the Rockit Bread Pudding recently on Today Show and found it's a great weekend recipe as it's easy to use your leftovers from the week.

Feel free to add peanut butter, chocolate, apples, bananas that are over ripened..even bourbon! Have fun with it and please let me know what unique ingredients you added!

Bread Pudding

•1/2 cup butter

•6 pieces of whatever leftover bread you have, cut into 1 1/2 -inch pieces

•5 large eggs

•1 can sweetened condensed milk (14oz)

•3/4 cup whole milk

•1 tsp vanilla extract

•4 quarts cast iron dutch oven

•bread pudding mix-ins directions:

S’mores bread pudding: Mix in 1/4 cup crushed graham cracker crumbs, 1 Hershey’s chocolate bar, broken into pieces, 1/2 cup mini marshmallows

Banana caramel bread pudding: Mix in 2 bananas cut into 1/4” thick slices, 1/4 cup of caramel sauce

Bourbon apple bread pudding: Mix in 1 cup peeled and diced apples, 2 ounces bourbon

Directions:

Warm the cast iron pan on the stove over low heat. Add in the butter and allow to melt. Add in the cut buns and allow to toast.

Preheat oven to 350.

In a separate bowl, whisk together the eggs, condensed milk, whole milk and vanilla extract. Pour mixture over the bread and stir in mix ins.

Cover the cast iron pan and place in oven. Cook time should be about 30-40 minutes. Check after the first 20 minutes.

Bread pudding should be just set. Remove cover and from heat. Use spoon to scoop out of the cast iron and serve.