I 'discovered' (in my freezer) a small loaf of bread someone from Japan gave us. Well, we don't eat white bread anymore so I thought I would turn it into bread pudding with oatmeal and flax seeds. Everyone loves my bread pudding and when I tell them that it is so easy they don't believe me. All you have to remember is the ratio of eggs to liquid. I always use 1/2 cup liquid to each egg. Sometimes I use cream and water for the liquid but this time I used coconut milk and almond milk. After cutting up the bread and mixing in the extras (chocolate pieces, chopped dried fruit, flax seeds, multi-grain oatmeal, etc.), I added in the liquid that had been flavored with vanilla, nutmeg, and Splenda/coconut sugar. I don't use all white sugar for health reasons.
This somewhat healthy bread pudding turned out delicious. I wish I had baked it in a smaller pan so it would have been thicker, but this way there are more pieces. If you want this recipe, just ask and I will write it out for you, but really all you need to know is the ratio. I love eating my favorite baked goods on vintage plates with vintage utensils because it makes everything more elegant and special. Whether from a garage sale, antique store or online, there are treasures everywhere just waiting for you to find them. Any other vintage treasure hunters out there?