‘Don’t waste the bread’ recipe series: Old Fashioned Bread pudding

Foodie Weekender by Bronte Hogarth

Stale bread is a given in most households; even the most conscious-of-waste foodies will occasionally find themselves taking a dry loaf of bread from the cupboard, or some stale rolls hiding in the very back of the bread-box.

‘Don’t waste the bread’ is a recipe series to show just how varied and delicious bread can be, even when it is getting old and past its due date. Food is one of the biggest areas people can easily make a difference in their lives becoming more sustainable, by not wasting food with just a little thought and creativity.

Old Fashioned Bread Pudding


  • 10 slices bread or 5 small rolls, cut into cubes
  • 1/4 cup butter
  • 4 eggs
  • 3/4 cup brown sugar
  • 3 cups milk
  • 2 tablespoons Parmesan cheese
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon lime, rind
  • 1/2 teaspoon salt
  1. Preheat oven to 190C degrees .
  2. In a blender combine butter, eggs, sugar, salt, cinnamon, Parmesan cheese and milk.
  3. Add the bread cubes and lime rind, blend until mixture is thick and smooth consistency.
  4. Bake in preheated oven for 25 to 30 minutes, or until a knife inserted into the center comes out clean.
  5. Serve with a thick natural yogurt, cream or ice-cream if desired.

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No-Waste Tips: Bread

  • Keep your bread as fresh as possible by stopping moisture loss. Sliced bread should last for two to five days when stored in its wrapper, in a bread box or on a dry airy shelf in the cupboard. Storing bread in the refrigerator is not recommended as bread can become stale quickly at low temperatures.
  • For longer than five days, the freezer is the best place to store bread. Freezing does not affect its nutritional value and you can successfully freeze bread for up to three months. It is best to freeze bread quickly and seal it tightly with as little air in the bag as possible.

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