Woburn 19 Sixth Road, Woburn, MA 01801 ☎ 781.281.2003 Mon-Thu:8:30am-3:30pm Fri 8:30am-2pm

Arlington 169 Mass Ave. Arlington, MA 02474 ☎ 781-777-1451 Tue-Fri: 8:30am-6pm Sat-Sun: 8:30am-4pm

Lovin' the Leftovers!

After the the last of the special occasion dishes have been put away and the all the Easter Eggs have been hunted, What do you do with all the leftover food?!!! Get creative! Yes, you have been prepping and baking for days in anticipation of THE BIG MEAL and the last thing you want to do is to spend more time making more dishes dirty. THIS WILL BE WORTH IT, I promise! Warm and creamy, I think this could even fringe on the side of breakfast. Ok, maybe breakfast side dish. But eggs, milk and GF bread...sounds like breakfast to me! The orginal recipe I have calls for white bread but I think the cinnamon raisin bread would be excellent or even the molasses bread sounds like a great twist. Dig in and use up those leftovers! Gluten free Bread pudding Makes 1 - 2 quart baking dish Ingredients 10 slices (your favorite SSWW Gluten-Free Flavor) bread, cut into cubes 1/4 cup margarine( or dary free butter), melted 1/2 cup raisins 1 teaspoon ground cinnamon 6 eggs 3/4 cup white sugar 2 teaspoons vanilla extract 1/2 teaspoon salt 3 cups dairy free milk of your choice 1 pinch ground nutmeg Directions Heat oven to 375 degrees F In a large bowl, combine bread cubes, melted margarine, raisins, and cinnamon; mix well, and transfer to a 2 quart baking dish. Use the same bowl to beat the eggs. Stir in sugar, vanilla, and salt until sugar is dissolved. Slowly whisk in the hot milk. Don? rush and cook your eggs. Now pour egg mixture over bread cubes, sprinkle with nutmeg, and set aside to soak for 5 minutes. Bake in preheated oven for 25 to 30 minutes, or until a knife inserted into the center comes out clean.