My freezer has some problem, we ended up with a big pile very dried bread, too hard to consume, too wasteful to trash them all. Sometimes, I soaked them with flavoured milk (honey, vanilla mixed with milk) and fried them in pan (the French toast, I supposed…)
Thank you everybody for all the recipes. I tried last night one of @Pumpernickel 's link, the leek bread pudding. I didn’t follow exactly the quantity specified in the recipes, I used less cream, the oven time was reduced to 50 minutes, the result was pretty good for a side dish.
Geez! I should say so! I just read the recipe and I have no idea how this would ever take an hour and a half to bake. I often don’t get the fussiness of Keller’s recipes - I mean I can’t understand how the fuss would lead to a superior result. It’s not that I think this is a bad recipe or anything but I also don’t see that it would lead to a better result than a more quotidian recipe like, oh, PIoneer Woman’s.
I think his original idea is to reduce the milk cream mixture with the long cooking, but I think the top would be too burnt. So the temperature should be lowered if need to be cooked for 1.5 hour.
For the leftover of the leek pudding, I add some grated parmesan, and reheated in oven, it was even better. To improve the dish, I think no need to cook the leek beforehand for 30 minutes, maybe 10 minutes is enough, the leeks disappeared with so much cooking.
The next recipe I will try next week is the sausage breakfast casserole in simply recipes, looks delicious, it will be dinner rather than breakfast though. I will post the result.