I’m always wondering what else can I create using left over heels from bread. One of my favorite tricks is using it to make croutons or breadcrumbs both secrets I learned from the food network. What you can do is every time you get to the end of the loaf throw the ends in the freezer and wait until you have enough to make bread crumbs, stuffing, croutons, or this recipe. Check out this link for more ideas http://housewifehowtos.com/cook/how-to-use-bread-heels/

 

Meanwhile I was trying to figure out another way I could incorporate my vanilla from Dominican Republic that my husband and I purchased in bulk on vacation! This seamed like the right to go and well it’s breakfast time so french toast it is.

Ingredients:
1/4 cup of egg substitute or two egg whites
1/4 cup of a Agave nectar
1/4 to 1/2 teaspoon of Chinese five spice (or if you don’t like Chinese five spice use Cinnamon or Pumpkin Pie Spice)
1 teaspoon of pure vanilla
4 heels of 100 % whole bread or light whole wheat if you are trying to reduce calories
1/2 cup skim milk
Vanilla Sugar to sprinkle. ( You can make your own or purchase penzey’s brand)

Directions:

Preheat oven to 350.

Cut heels of bread Into 1 inch squares.

Set aside.

In a medium bowl place, agave nectar, egg substitute, milk, vanilla, and chinese five spice whisk together until incorporated well.

Add bread cubes and let soak up the liquid mixture for 5 to 10 minutes.

Make sure that all pieces of bread sponge up with liquid mixture. You will need to gently fold the bread to evenly distribute the liquid mixture.

Once settled and bread has absorbed as much liquid as possible spread evenly the mixture onto a swallow 8 by 8 dish (pictured is from fiesta).

 

 

Sprinkle with vanilla sugar.

 

Bake for 25 to 30 minutes depending on how crunching you want the bread to get.

Enjoy !