Made this with all our leftover ends, for some reason we have taken to sticking the ends of our loaves into a bag and saving them in the freezer... Could it be for bread pudding?... Anyway, we do not do white bread so the ends can be pretty grainy and of course are crusty. I've been trying different recipes and yay! I've finally found the keeper recipe! I doubled it and I found it needed to bake a bit longer. I did take a tip from a whole grain bread pudding recipe and put the cut up bread into a 325 degree oven for 7-10 minutes before hand then let it cool. I think this really knocked down the chew factor that has bothered me before. Have tried this adding in a couple peeled grated apples and really liked it that way.
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Made this with all our leftover ends, for some reason we have taken to sticking the ends of...