Collard Greens

Collard Greens are an easy and delicious side dish that is a great way to use up leftover ham bones or a smoked ham hock.

The post Collard Greens appeared first on Budget Bytes.

Easter is coming up and I know a lot of people will be cooking a big Easter ham, so here’s an easy recipe that will help you make use of that leftover ham bone, OR that you can make anytime the craving hits using a smoked ham hock. These Collard Greens are super easy, the leftovers reheat beautifully, and they make a great side for just about any dinner. Collard greens are a southern dinner staple and one of my all-time favorite side dishes!

Overhead view of a bowl full of collard greens with ham.

What Are Collard Greens?

Collard greens are a super hearty green leafy cruciferous vegetable in the same family as cabbage and mustard greens. They have a smooth, sturdy, dark green leaf that can be used raw as a wrap, or cooked low and slow until they’re nice and tender.

We’re using the low and slow cooking method for these classic collard greens so the leaves become soft and easily digestible and the flavor deepens as it simmers in a mixture of chicken broth, ham, and aromatics and spices. The end result is a super comforting and flavorful green that you’ll love to serve with your favorite meal.

What Type of Ham to Use

Simmering collard greens with ham gives the greens extra rich flavor and tons of umami that will make you want to come back for seconds (yes, they’re THAT good). We used a smoked ham hock today because they’re inexpensive and provide TONS of flavor. You can also use a leftover ham bone from a ham roast, diced ham, salt pork, or pancetta. Just keep in mind that some type of bone-in ham will deliver the most scrumptious flavor.

Don’t want to use ham? No problem. Smoked turkey wings are a great alternative or you can make a delicious pot of vegetarian collard greens using the same method as our Vegetarian Mustard Greens recipe.

What to Serve with Collard Greens

Collard greens are a southern soul food staple and you’ll often see them served alongside other comfort foods like BBQ chicken, ribs, macaroni and cheese, potato salad, cornbread, and green beans. My mouth is watering just typing that out!!

Overhead view of collard greens on a plate with chicken and mac and cheese.
Overhead view of collard greens on a plate with chicken and mac and cheese.
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Collard Greens

Collard Greens are an easy and delicious side dish that is a great way to use up leftover ham bones or a smoked ham hock.
Course Dinner, Side Dish
Cuisine American
Total Cost $5.92 recipe / $0.99 serving
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 6 1 cup each
Calories 160kcal

Equipment

Ingredients

  • 1 lb. chopped collard greens $2.99
  • 1 yellow onion $0.37
  • 4 cloves garlic $0.32
  • 1 Tbsp cooking oil $0.04
  • 1 smoked ham hock* $1.50
  • 4 cups chicken broth $0.64
  • 1 tsp sugar $0.02
  • 1/4 tsp crushed red pepper $0.02
  • 1/4 tsp freshly cracked black pepper $0.02

Instructions

  • Prepare the collard greens by removing the stems and then chopping the leaves into one to two-inch pieces (or use bagged, pre-chopped collard greens). Place the collard greens in a colander and rinse well.
  • Dice the onion and mince the garlic. Add the onion and garlic to a large soup pot along with the cooking oil. Sauté over medium heat until the onions are soft and translucent.
  • Add the washed collard greens, ham hock, sugar, red pepper, black pepper, and chicken broth to the pot. Stir briefly to combine.
  • Place a lid on the pot and allow it to come up to a simmer. Once simmering, turn the heat down to low and let the green simmer for one hour, with a lid, stirring occasionally.
  • After simmering for one hour, taste the greens and see if they are simmered to your desired tenderness. If not, simmer longer.
  • Remove the ham hock and pull the meat from the bone. Chop the ham into small pieces, then stir it back into the greens.
  • Give the collard greens a final taste and adjust the salt, sugar, or other seasonings to your liking. Serve hot with your favorite meal!

See how we calculate recipe costs here.

Notes

*You can substitute the ham hock with a ham bone, smoked turkey wing, salt pork, pancetta, or ham.

Nutrition

Serving: 1cup | Calories: 160kcal | Carbohydrates: 8g | Protein: 12g | Fat: 10g | Sodium: 667mg | Fiber: 3g

How to Cook Collard Greens – Step By Step Photos

Bagged chopped collard greens.

I love to use these bagged chopped collard greens because they’re cheap and half of the work is already done for me! If you don’t have access to pre-chopped collard greens, simply cut out the tough stems of your collard greens then chop the leaves into one to two-inch pieces. You’ll need one pound of collard greens.

Washed collard greens in a colander.

Whether you’re using pre-chopped or chopping your own, make sure to wash your collard greens well. There’s no need to wait for them to drain well, as they’ll be simmering in a pot of liquid anyway.

Garlic, onion, and oil in a large soup pot.

Dice one yellow onion and mince four cloves of garlic. Add both to a large soup pot with one tablespoon of cooking oil. Sauté over medium heat until the onions are soft and translucent (about 5 minutes).

Collard greens and ham hock in the pot, chicken broth being poured in.

Add the washed collard greens, smoked ham hock, 1/4 tsp crushed red pepper, 1/4 tsp freshly cracked black pepper, 1 tsp sugar, and 4 cups of chicken broth to the pot. Give everything a brief stir, place the lid on top, and let it come up to a simmer.

Simmered collard greens in the pot.

Once simmering, turn the heat down to low, and allow the collard greens to simmer for one hour (with the lid on top), stirring occasionally. After simmering for one hour, taste the greens to see if they have tenderized to your liking. If not, you can simmer even longer.

Removing ham meat from the bone with a knife and fork.

Once the collard greens are the texture that you like, remove the ham hock and pull the meat from the bone. Chop the ham into small pieces then return the meat to the pot.

Finished collard greens in the pot with a spoon.

Give the collard greens a taste and adjust the salt, sugar, or other seasonings to your liking.

Overhead view of a bowl full of collard greens.

Serve hot alongside your favorite comfort foods!

The post Collard Greens appeared first on Budget Bytes.

Green Smoothie

This Green Smoothie is creamy, tangy, and light! Yes, it’s good for you, but more importantly, it’s so yummy you’ll start to crave it.

The post Green Smoothie appeared first on Budget Bytes.

This Green Smoothie is creamy, tangy, and light! Yes, it’s good for you, but more importantly, it’s so yummy you’ll start to crave it. I started making it to sneak more greens into my kiddo’s diet during the blisteringly hot LA summer months, but we loved it so much that it became a year-round favorite. PS I’ve made this green smoothie recipe for hundreds of kids at the cooking classes I host at schools all over the country. I’ve never had anyone not drink the whole thing. So this one’s a winner!

Side shot of green smoothies surrounded by cut fruit.

What Is A Green Smoothie?

A green smoothie is a velvety blend of leafy greens like spinach and kale, frozen fruit to add natural sweetness, and a liquid or creamy ingredient to help bring everything together and create a smooth texture. It’s loaded with vitamins, minerals, and probiotics.

What You’ll Need

This green smoothie recipe is simple because I’m not particularly eager to complicate my morning routine. I love that I can put the green smoothie ingredients in freezer packs if I’m facing a busy week. Sometimes I’ll blend the smoothie the night before, shake it up in the morning, and it’s still absolute perfection.

  • Baby spinach – this is the “green” in your smoothie. It blends easily, and the fruit in the smoothie overpowers its mild flavor. You can sub with baby kale or your favorite super greens blend.
  • Plain Yogurt – adds creaminess and a smooth texture. I use yogurt with probiotics to up the nutrition factor. You can substitute the yogurt with milk, cottage cheese, or plant-based alternatives.
  • Orange Juice – helps to loosen the smoothie texture and adds a sweet tang that helps cover the bitterness of the raw spinach. You can sub with apple juice, pineapple juice, or with water.
  • Green Apple – adds fiber and acidic notes that mask the spinach flavors. You don’t have to peel your apple, but make sure you scrub the peel with baking soda to remove the wax used to preserve it. You can substitute the apple with any other apple, grapes, peaches, mango, or pear.
  • Frozen Bananas – you need to blend frozen fruit to create a creamy smoothie texture. Ice will only water down your results and ruin the blades of your blender. Bananas should be ripe, as their natural sugars will help sweeten the blend. Substitute bananas with frozen avocado, or frozen mango.
  • Frozen Pineapple – the bright, tart notes of pineapple help mask the spinach flavor. You can freeze pineapple canned in its own juices to help lower costs. Reserve the juices and use them instead of orange juice.
Overhead shot of three green smoothies surrounded by cut fruit.

Green Smoothie Benefits

Greens are the most nutrient-dense when consumed raw, like in this smoothie. This green smoothie recipe is a good source of Fiber, Vitamin A, Vitamin B, Vitamin C, Vitamin D, Iron, Potassium, and Calcium. These nutrients help with bone strength and digestive health and support immunity. Learn more about the health benefits of green smoothies HERE.

How To Make A Smoothie Pack

I use a large mason jar to store my smoothie packs because I pour the smoothie back into the jar as soon as I blend it. You can keep the ingredients in your freezer-safe container of choice.

  1. Slice the bananas and add them to your freezer-safe container.
  2. Follow with the pineapple and the apple.
  3. Top with spinach and seal.

When you’re ready to enjoy your smoothie, add the juice and yogurt to a blender jar, add the spinach from the pack, and process until creamy. Follow with the remaining ingredients in the pack and blend until smooth.

Side shot of hand holding green smoothie with a straw in it.
Side shot of green smoothies surrounded by cut fruit.
Print

Green Smoothie

This Green Smoothie is creamy, tangy, and light! Yes, it's good for you, but more importantly, it's so yummy you'll start to crave it.
Course Breakfast, Lunch, Snack
Cuisine American
Total Cost $6.21 recipe / $0.78 serving
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 cups
Calories 75kcal

Equipment

Ingredients

  • 1 cup orange juice $0.50
  • 1/2 cup yogurt, plain $0.34
  • 4 cups fresh baby spinach, packed (5 oz container) $3.00
  • 1 cup frozen pineapple chunks $1.25
  • 1 green apple, chopped $0.62
  • 2 bananas, frozen $0.50

Instructions

  • Add orange juice and yogurt to a blender jar. Top with fresh baby spinach and blend until smooth.
  • Add the pineapple, apple, and bananas and blend until smooth. Add more juice (or water) to thin out the smoothie to your preference.
  • Serve immediately or store in an airtight container for up to a day to ensure maximum freshness, nutrition, and flavor.

See how we calculate recipe costs here.

Nutrition

Serving: 1cup | Calories: 75kcal | Carbohydrates: 17g | Protein: 2g | Fat: 1g | Sodium: 20mg | Fiber: 2g
Overhead shot of three green smoothies surrounded by cut fruit.

How to Make A Green Smoothie – Step by Step Photos

Side shot of juice being added to a blender full of spinach.

Add 1 cup orange juice and 1/2 cup yogurt to a blender jar. Top with 4 cups fresh baby spinach and blend until smooth.

Side shot of frozen fruit being added to blended spinach.

Add 1 cup frozen pineapple chunks, one green apple peeled and chopped, and two frozen bananas. Blend until smooth. Add more juice (or water) to thin out the smoothie to your preference.

Overhead shot of finished smoothie in a blender.

Serve immediately or store in an airtight container for up to a day to ensure maximum freshness, nutrition, and flavor.

Side shot of green smoothies surrounded by cut fruit.

More Great Smoothie Recipes

The post Green Smoothie appeared first on Budget Bytes.

Beer Cheese Dip

Looking for a melted cheese appetizer that’s sure to be the hit of the party? You’ll love the unique taste cheddar gives this Beer Cheese Dip!

The post Beer Cheese Dip appeared first on Budget Bytes.

This quick and easy Beer Cheese Dip recipe combines two casual party staples (Beer! Cheese!) into one creamy, decadent cheese dip. This ooey-gooey melted cheese appetizer is similar to queso. But the Cheddar cheese we use gives it a sharp, slightly-tangy flavor that makes it really unique (in a good way!). This funky twist on fondue is the perfect thing to serve up the next time you want to impress without the stress. 

A large white bowl filled with beer cheese dip on a blue background surrounded by different types of pretzels, a wooden cutting board with apple slices and a glass cup of beer.

WHAT IS BEER CHEESE?

This Beer Cheese Dip is precisely what it sounds like: a saucy cheese dip made with beer. The beer is simmered to reduce its alcohol content but still maintains its tangy flavor. Then it’s melded with a combo of cream cheese and extra-sharp cheddar cheese to create an ultra-rich and decadent dip. We also added Worcestershire sauce, Dijon mustard, and seasonings to round out the flavors.

This dish, which originated in Kentucky, shouldn’t be confused with the German cow’s milk cheese Bierkäse, which literally translates to “beer cheese.” It’s also very different from Obatzda, an authentic German cheese spread made with super-funky soft cheese that’s served cold alongside Bavarian-style soft pretzels. 

CHEESE OPTIONS

You can use almost any kind of cheese to make this recipe, but some will be more successful than others. We used a block of extra-sharp, store-brand cheddar cheese since it’s the most traditional and budget-friendly option. It’s also super flavorful (but not too funky!). Here are some more tips to consider when using different types of cheese:

  • Make sure the cheese and beer taste good together — and are ones you enjoy! (Since both heavily impact the sauce’s final flavor, color, and texture.)
  • For the grated cheese, reach for a semi-firm cheese (like Cheddar, Edam, or Gouda) or a semi-soft cheese (like Mozzarella, Jack, Fontina, and Munster). Both types of cheese will shred easier when cold. Hard cheeses and ones that are “aged” or “extra-sharp” can also be used, but don’t melt as easily as their softer, milder counterparts.

BEER OPTIONS

It doesn’t matter what kind of beer you use for this recipe – just pick one you like to drink! We used Pabst Blue Ribbon, a budget-friendly light beer with a mild, malty taste that wouldn’t compete with the flavor of our sharp cheddar cheese. 

  • Light Beers: Considered best for beer cheese. Light beers are usually milder in taste. So they’re less likely to overpower easy-to-melt cheeses like basic Cheddar. Fruity wheat beers pair especially well with cheese!
  • Dark Beers: Stouts and porters also make a great beer cheese sauce, but are best paired with a sharp, funky cheese that can stand up to their strong, rich flavors. 
  • Super-hoppy IPAs: If you love this style of beer, go for it. (They’re truly an “acquired taste!”) But if you don’t like drinking them, you probably won’t enjoy the lingering, bitter aftertaste they give your beer cheese sauce either!

Why is my beer cheese lumpy or grainy?

It’s important not to overheat your cheese dip. High heat makes the proteins and fat in the cheese separate, causing the sauce to “break” and turn into a lumpy mess. If this happens, it can be difficult (or impossible) to repair. You might be able to fix the cheese sauce by adding more cream cheese or Dijon, which are both emulsifying ingredients. Add these ingredients a little at a time, stirring vigorously to incorporate them before adding any more. 

DOES BEER CHEESE CONTAIN ALCOHOL?

Boiling beer reduces the alcohol content a lot but doesn’t eliminate it entirely. I promise, no one will get “drunk” from eating too much beer cheese! If consuming alcohol isn’t part of your lifestyle, you can substitute it with a non-alcoholic beer! Or try one of our other easy cheese sauce recipes, like:

eat it fresh & keep it warm

This recipe is best eaten right after it’s prepared. The leftovers probably won’t stay as smooth and creamy, so I’d suggest reducing the serving size of the recipe to avoid wasted ingredients.

serving suggestions

Serve this decadent dip with an assortment of pretzels and crackers, apple slices, or a vegetable party tray. Our Beer Bread and Easy Soda Bread are also great vehicles for this cheese sauce!

A side view of giant Bavarian pretzel that's just been half-dipped in beer cheese is hovering over a large white bowl filled of the dip and is surrounded by an assortment of other pretzels and a glass cup of beer.
An overhead view of a hand swirling a pretzel crisp into a white bowl of beer cheese dip that's surrounded by an assortment of pretzels, a glass cup of beer, a wooden cutting board topped with apple slices, and a small bowl of pretzel salt.
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Beer Cheese Dip

Looking for a melted cheese appetizer that's sure to be the hit of the party? You'll love the unique taste cheddar gives this Beer Cheese Dip!
Course Appetizer, Dip, Side Dish
Cuisine American, German
Total Cost $3.95 RECIPE / $0.66 SERVING
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 1/3 cup each
Calories 210kcal

Ingredients

  • 1 cup beer $0.92
  • 1 Tbsp warm water $0.00
  • 1 Tbsp cornstarch $0.03
  • 2 oz. cream cheese $0.44
  • 2 cups sharp cheddar cheese, shredded $2.49
  • 1 tsp Worcestershire sauce $0.02
  • 1 tsp Dijon mustard $0.03
  • 1/2 tsp salt $0.01
  • 1/2 tsp black pepper $0.01

Instructions

  • Heat the beer in a saucepan on medium-high heat. While the beer heating up, whisk together the cornstarch and warm water in a small bowl to make a slurry.
  • Once the beer comes to a rolling boil, let it continue to boil for about 5 minutes. Add the cornstarch slurry to the boiling beer, whisking constantly to fully incorporate it. Allow the beer to come back up to a boil, at which point the cornstarch slurry will slightly thicken the beer.
  • Turn the heat down to low. Cut the cream cheese into chunks, then whisk it into the beer until fully melted.
  • Add the shredded cheese a handful at a time, continuing to whisk until the cheese is fully melted before adding more.
  • Whisk in the Worcestershire sauce, Dijon mustard, salt, and pepper. Taste the cheese dip and adjust the salt or other seasonings to your liking.
  • Cover the cheese dip and keep the pot sitting over low heat so it stays warm and melted (or transfer it to a small chafing dish, crockpot, or electric fondue pot). Stir the cheese dip occasionally to prevent a thick skin from forming on the surface.

See how we calculate recipe costs here.

Nutrition

Serving: 0.33cup | Calories: 210kcal | Carbohydrates: 4g | Protein: 10g | Fat: 16g | Sodium: 494mg | Fiber: 0.1g
A overhead view of a white bowl of cheese dip sprinkled with black pepper that is surrounded by an assortment of pretzels, a bowl of pretzel salt, a wooden cutting board of apples and a glass cup of beer.

How to Make beer cheese dip – Step by Step Photos

A small saucepot being filled with beer from a glass measuring cup held above the bottom right corner of the pot.

Heat 1 cup (8 oz.) of beer in a saucepan over medium-high heat. Once the beer comes to a rolling boil, let it boil for about 5 minutes. While the beer heating up, combine 1 tablespoon of cornstarch and 1 tablespoon of warm water in a small bowl.

A cornstarch slurry is being poured into the left side of a small saucepot of beer, and a whisk is resting in the bottom right corner of the pot.

Add the cornstarch slurry to the boiling beer, whisking constantly to fully incorporate it. Bring the beer back up to a boil, at which point the cornstarch slurry will slightly thicken the beer.

A small saucepot of boiled beer with chunks of unmelted cream cheese in the right side of the pot ready to be mixed into the beer.

Turn the heat down to low. Cut 2 ounces of cream cheese into chunks, and then whisk them into the beer until fully melted.

A hand is sprinkling shredded sharp cheddar cheese into a small saucepot containing a mixture of beer, cornstarch, and cream cheese.

Add 2 cups of shredded cheese to the saucepot a handful at a time. Continue whisking after each addition until all the cheese has melted before adding the next handful.

A hand is pouring Worcestershire sauce into a small saucepot of melted cheese, and there are small piles of unmixed salt and black pepper sitting on the surface.

Add 1 teaspoon of Worcestershire sauce, 1 teaspoon of Dijon mustard, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Whisk to combine. Taste the cheese dip and adjust the salt or other seasonings to your liking. 

A small saucepot of finished beer cheese dip.

Cover the cheese dip and keep it over low heat so it stays warm and melted. You could also transfer it to a small chafing dish, crockpot, or electric fondue pot. Stir it occasionally to prevent a thick skin from forming on the surface of the cheese sauce. 

An extreme close up of a giant Bavarian soft pretzel that's just been dipped into a white bowl filled with melted cheese sauce, and an assortment of pretzels and a glass cup of beer are blurred in the background.

There’s nothing quite like a vat of melted cheese and a soft pretzel as big as your face, amirite?! ~ Marion :)

The post Beer Cheese Dip appeared first on Budget Bytes.

Beer Bread

Transform a can of beer into a tasty loaf of Beer Bread! This easy, no-knead bread recipe is packed with flavor and only takes an hour.

The post Beer Bread appeared first on Budget Bytes.

Looking for a way to use that random can of beer hanging out in the back of the fridge? Transform it into a loaf of deliciously-cheesy Beer Bread! Thanks to the beer, this super-easy quick bread recipe still delivers on the classic, yeasty flavor of a long-fermented loaf, but comes together in a fraction of the time. Best of all, there’s no kneading required.

A loaf of beer bread with three slices overlapping on a long wooden cutting board surrounded by glass jars filled with beer, a PBR can, a wooden bowl of shredded cheese and a small metal dish of soft butter and a small butter knife.

WHAT IS BEER BREAD?

Beer Bread is a type of “quick bread” that uses the flavor and carbonation in beer to create a fluffy, buttery, tangy loaf in just an hour. Unlike most homemade bread recipes, this one doesn’t require any kneading, resting time, or additional yeast. We also included some shredded cheddar cheese to make our loaf extra rich and flavorful! 

BEST BEERS FOR BEER BREAD

We chose a budget-friendly, light beer for our loaf, but almost any kind of beer can be used to make this recipe. Keep in mind: the beer you choose will influence the flavor of the bread, so make sure to pick something you like! How to choose the best beer for beer bread:

  • Light beers – Generally, light beers will create a light-colored loaf with an airy texture and a more subtle, malty flavor.
  • Dark beers – Darker beers like stouts and porters will give the bread a slightly darker color and more robust flavor than light beer.
  • Hoppy beers & IPAs – Since pale ales tend to be very bitter, they aren’t an ideal choice. That intense flavor will carry over and may give the bread a lingering sour aftertaste.

HOW TO STORE LEFTOVERS

Once fully cooled, wrap the loaf in plastic wrap or aluminum foil. Store the bread in the pantry or on the counter (for 1-2 days) or in the fridge (for 4-5 days). This bread also freezes beautifully. Tightly wrap the loaf in a layer of plastic wrap and aluminum foil and freeze for up to 3 months.

serving suggestions

This beer bread lands somewhere between a regular, sliceable loaf of bread and a savory, ultra-rich loaf cake. So the possibilities are kind of endless!

A close up shot of long wooden cutting board with a half a loaf of beer bread in the left corner of the frame, two slices on the upper right corner of the frame and in between a slice is being covered with salted homemade butter with a small metal butter knife.
A side shot of a loaf of beer bread on a wooden cutting board with three slices slightly overlapping in the foreground of the image, and behind the cutting board is a small wooden bowl filled with shredded cheese and a glass cup of beer is visible in the upper right corner of the frame.
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Beer Bread

Transform a can of beer into a tasty loaf of Beer Bread! This easy, no-knead bread recipe is packed with flavor and only takes an hour.
Course Bread, Easy, Side Dish
Cuisine American, German
Total Cost $2.35 RECIPE / $0.29 SERVING
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 1 slice each
Calories 269kcal

Ingredients

  • 3 cups all-purpose flour $0.30
  • 1 Tbsp sugar $0.06
  • 1 Tbsp baking powder $0.12
  • 2 tsp salt $0.04
  • 1/2 cup shredded sharp cheddar cheese* $0.62
  • 4 Tbsp butter, divided** $1.20
  • 12 oz. beer (one regular-sized can) $0.92

Instructions

  • Preheat the oven to 375℉. In a large bowl, combine the flour, sugar, baking powder, salt, and shredded cheese. Mix well.
  • Melt the butter in a small sauce pot. Use a pastry brush to coat the inside of a 9×5 loaf pan with butter. Set the remaining butter aside.
  • Add the beer to the flour mixture and stir until a thick batter forms. Transfer the batter to the prepared bread pan, making sure to spread it out evenly inside the bread pan.
  • Pour the rest of the melted butter on top of the bread dough.
  • Bake the bread for 45-50 minutes, or until deeply golden brown on top.
  • Once slightly cool (about 10 minutes), run a butter knife around the inside edge of the pan gently to loosen the edges, and then turn the bread onto a cutting board to slice and serve.

See how we calculate recipe costs here.

Notes

* or Parmesan cheese
** If using unsalted butter, you may want to add an additional ¼ teaspoon of salt with the rest of the dry ingredients or sprinkle the same amount on top of the loaf just before baking.

Nutrition

Serving: 1slice | Calories: 269kcal | Carbohydrates: 39g | Protein: 7g | Fat: 9g | Sodium: 834mg | Fiber: 1g
An overhead shot of a half-sliced loaf of beer bread on a long, wooden cutting board surrounded by glass cups of beer, a can of beer, a butter dish and knife, and bowl of cheese, and a grey and white striped dish cloth.

How to Make BEER BREAD – Step by Step Photos

A white ceramic mixing bowl filled with piles of unmixed flour, sugar, baking powder, salt, sugar and shredded cheddar cheese.

Preheat the oven to 375℉. In a large bowl, combine 3 cups of all-purpose flour, 1 tablespoon of sugar, 1 tablespoon of baking powder, 2 teaspoons of salt, and 1/2 cup of shredded cheese.

An overhead shot of two hands preparing a metal loaf pan with a pastry brush next to a small skillet of melted butter.

Melt 4 tablespoons of butter in a small sauce pot or skillet. Use a pastry brush to coat the inside of a 9×5″ loaf pan with about 1/2 tablespoon of the melted butter. Set the rest of the butter aside.

A white, ceramic mixing bowl filled with the mixed dry ingredients to make beer bread, a spatula is resting in the right side of the bowl and beer is being poured into the left side of the bowl from a glass liquid measuring cup.

Pour 12 oz. (1 1/2 cups) of beer into the flour mixture. Mix until a thick batter forms and no clumps of dry ingredients remain. Transfer the batter to the prepared loaf pan, making sure to spread it out evenly. Tap it on the counter a few times to help eliminate any air pockets.

A metal loaf pan filled with unbaked bread dough is being covered with melted butter poured from a small, white bowl on the left side of the frame.

Pour the rest of the melted butter (about 3 1/2 tablespoons) on top of the bread dough. 

A horizonal image of a baked loaf of bread with a golden-brown, crunchy top in metal loaf pan.

Bake the beer bread for 45-50 minutes, or until the top is evenly golden brown and crispy. Let the bread cool slightly (about 10 minutes) in the loaf pan. Run a butter knife around the inside edge of the pan to loosen the edges, then flip the bread out onto a cutting board to slice and serve.

A vertical close up of a loaf of bread on a wooden cutting board with three slices slightly overlapping in the foreground of the image, and behind the cutting board is a small wooden bowl filled with shredded cheese and a can of beer is visible in the upper right corner of the frame.

As one of my favorite TikTok creators (@tanaradoublechocolate) would say: “It ain’t gonna slide down easy if it ain’t cheesy!” Hope y’all love this Easy Beer Bread as much as we do! ~Marion :)

The post Beer Bread appeared first on Budget Bytes.

Easy Nacho Cheese

This easy no-roux nacho cheese sauce recipe is smooth, melty, and absolutely fool-proof. Great for nachos, vegetables, and more!

The post Easy Nacho Cheese appeared first on Budget Bytes.

Our original 5-Minute Nacho Cheese Sauce has been a reader favorite for years, but the traditional cheese sauce method using a flour and butter roux can be a bit tricky for new cooks. But everyone deserves to have a ooey-gooey cheese sauce, even if you’re new in the kitchen. 😉 So here’s a super simple no-roux nacho cheese sauce that only requires a few simple ingredients and is guaranteed to bee smooth and delicious every time. Promise!

A plate of nachos with pickled jalapeño and a hand taking one chip.

The Science of Cheese Sauces

Cheese sauces can be tricky for new cooks because the fat in cheese and the water in milk tend to repel each other, making it difficult for them to melt together into a smooth sauce. To get around this oil and water conundrum you can do two things: use an emulsifier (a molecule that attracts both water and oil) or use a milk product with very little water content so the fat isn’t repelled.

Traditional cheese sauces use a mix of flour and butter that act as the emulsifier, but this technique can be a little tricky. For this nacho cheese sauce recipe, we just eliminate most of the water to begin with by using evaporated milk instead of whole milk. The fat and proteins in the evaporated milk combine seamlessly with the fat in the cheese, making a smooth and creamy sauce with no special tricks needed!

Do I Have to Use Evaporated Milk?

The low water content of the evaporated milk is what allows the cheese to melt into the sauce smoothly without using an emulsifier. Another low-water option to use in place of the evaporated milk is heavy cream, although that will create an extremely rich cheese sauce. Regular milk is far too watery and will not work for the method presented below. Instead, in order to make nacho cheese with milk you’ll need to use the technique used in our 5-Minute Nacho Cheese Sauce.

What Kind of Cheese Is Best for Nacho Cheese

Sharp cheddar gets my vote for nacho cheese. It melts smoothly without being stringy, while having a nice flavorful punch. You can use mild or medium cheddar if you prefer, but the flavor will be a bit blander. Monterey jack and pepper jack also melt really well into sauces and make a great white nacho cheese sauce.

And ALWAYS buy block cheese and shred it yourself for cheese sauces rather than buying pre-shredded cheese, which is coated in anti-caking agents and will not melt as smoothly.

How to Serve Nacho Cheese

On nachos, of course! But you can also use this thick and smooth cheese sauce on many other dishes. Dry pouring it over vegetables (like broccoli or asparagus), bowl meals, mashed, roasted, or baked potatoes, or even pasta for a quick mac and cheese dupe!

Can It Be Reheated?

One of the other benefits of using evaporated milk is that it makes this cheese sauce very stable. This sauce reheats well over low heat without separating (just don’t over heat it or the cheese will break!). You can also keep it warm for parties using the low setting on a slow cooker.

close up side view of a plate of nachos with jalapeños.
Overhead view of a plate of nachos with a hand stealing one chip.
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Easy Nacho Cheese

This easy no-roux nacho cheese sauce recipe is smooth, melty, and absolutely fool-proof. Great for nachos, vegetables, and more!
Course Appetizer
Cuisine American
Total Cost $3.62 recipe / $0.45 serving
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 ¼ cup each
Calories 160kcal

Equipment

Ingredients

  • 8 oz. sharp cheddar $2.49
  • 1 cup evaporated milk $1.00
  • 1/4 tsp chili powder $0.02
  • 1 Tbsp pickled jalapeño brine (optional) $0.10
  • 1/8 tsp salt $0.01

Instructions

  • Shred the cheddar cheese.
  • Add the evaporated milk and chili powder to a sauce pot and heat over medium. Allow the evaporated milk to come up to a simmer.
  • Reduce the heat to low and start adding the shredded cheese, one handful at a time, stirring it in until fully melted before adding another handful. Continue until all of the cheese has been melted into the sauce.
  • Add the pickled jalapeño brine and stir to combine. Give the nacho cheese a taste and add a pinch of salt, if needed. Enjoy the cheese poured over your favorite foods!

See how we calculate recipe costs here.

Nutrition

Serving: 0.25cup | Calories: 160kcal | Carbohydrates: 4g | Protein: 9g | Fat: 12g | Sodium: 284mg | Fiber: 0.02g
Nacho cheese running off a spoon into a saucepot.

How to Make Nacho Cheese – Step by Step Photos

Shredded cheddar cheese on a cutting board with the cheese grater.

Start by shredding an 8 oz. block of sharp cheddar cheese. Using block cheese that you shred yourself instead of pre-shredded cheese makes a much better sauce.

Evaporated milk and spices in a saucepot being stirred.

Add one cup of evaporated milk to a sauce pot along with ¼ tsp chili powder. Heat and stir over medium-high until it comes to a simmer.

Shredded cheese being added to the evaporated milk.

When it reaches a simmer, turn the heat down to low. Begin adding the shredded cheese, one handful at a time, stirring it in until completely melted before adding the next handful.

Finished nacho cheese sauce being stirred with a spoon.

Continue adding cheese until it has all been added to the sauce. Finally, stir in 1 Tbsp brine from pickled jalapeños. Give the cheese a taste and add a pinch of salt, if needed.

Overhead view of a plate of nachos with jalapeños.

Pour your nacho cheese sauce over a plate of chips, your favorite vegetables, or just about anything. Cheese makes everything better. :P

The post Easy Nacho Cheese appeared first on Budget Bytes.

Crab Dip

This creamy, spicy crab dip is so good you’ll be pushing a cracker into the corners of your serving dish to scoop up the last schmear.

The post Crab Dip appeared first on Budget Bytes.

This creamy, spicy crab dip is so good you’ll be pushing a cracker into the corners of your serving dish to scoop up the last schmear. At least that’s what Beth and I did when we annihilated it in the Budget Bytes Kitchen (In the name of research, of course, 😂 ). It’s so easy that it comes together in three steps. And you can serve it hot or cold! Get ready for your new favorite thing to bring to the party.

Overhead shot of crab dip in a white bowl surrounded by veggies.

What You’ll Need

This crab dip comes together in ten minutes. You should chill it before serving to thicken the cream cheese base, but you don’t have to if you’re low on time. Just serve it in a container set over ice. You can also bake it for a few minutes if you prefer to serve it hot.

Crab Meat – the real stuff is expensive, so we used imitation crab meat, and the results were divine. Choose your own adventure, but my money’s on the fish forgery. If you use real crab, drain it well, or your dip will end up runny.

Cream Cheese – acts like a binder and helps keep everything together. It also thickens the consistency of your dip.

Sour cream – adds an undeniable tang and smooth mouth feel.

Cheddar Cheese – the shreds will add texture and a sharp, earthy flavor.

Old Bay Seasoning – this blend of celery salt, red and black pepper, mustard powder, cayenne, and paprika adds a citrusy heat that doesn’t overpower the sweetness of the crab meat. You can substitute it with Cajun seasoning or Crab Boil seasoning.

Garlic Powder – raw garlic has a robust flavor that takes over a crab dip. Instead, use garlic powder which has mellow, roasted notes.

Hot Sauce – adds a smoky heat. Use as much (or as little) as your heart desires. You can substitute hot sauce with red pepper flakes or cayenne.

Lemon Juice – you need this hit of acid to break through the fattiness of the cream cheese and sour cream. If you don’t have lemon, use any white vinegar.

Scallions -add a soft onion flavor, texture, and freshness. You can also garnish with chopped Italian parsley or finely chopped raw onion. Soak raw onion in cold water for a minute to decrease its sharpness.

Crackers, Toasted Bread, Chips, Raw Veggies – lean into plain or lightly flavored crackers, so they don’t overpower the crab. Toasted bread and chips should be sturdy so they don’t break when dipped. Sweet peppers, celery sticks, and carrots sticks are all easy and economical choices.

Hand dipping cracker in crab dip.

Do I Serve Crab Dip Hot or Cold?

You can do both! If you want to prepare a hot version, sprinkle an additional 1/4 cup of shredded cheddar over the top and then warm in a 350°F oven until the cheese has melted and the crab dip is bubbly—about fifteen minutes. To serve cold, chill it in the fridge for at least a half hour. If you’re low on time, place the crab dip container over a bed of ice and serve right away.

What Goes With Crab Dip?

Crackers, toasted bread, chips, and raw vegetables are the traditional items served with crab dip. But you can also use it as a spread on toast or chicken. Drizzle it on fried eggs or french fries. Try to stick with milder flavors that won’t overpower the sweetness of the crab.

How To Store Leftovers

Place leftovers in an air-tight container with plastic film or wax paper directly over the surface of the dip. Refrigerate for up to five days and freeze for up to 3 months. Thaw frozen crab dip in the refrigerator overnight. Reheat thawed crab dip that you’d like to serve hot in a 350°F oven.

Hand squeezing lime on crab dip.
Overhead shot of crab dip.
Print

Crab Dip

This creamy, spicy crab dip is so good you'll be pushing a cracker into the corners of your serving dish to scoop up the last schmear! It comes together in three easy steps and you can serve it hot or cold.
Course Appetizer
Cuisine American
Total Cost ($5.07 recipe / $0.63 serving)
Prep Time 10 minutes
Servings 8 1/4 cup servings
Calories 109kcal

Ingredients

  • 4 oz cream cheese, softened $1.10
  • 1/4 cup sour cream $0.31
  • 1 tsp Old Bay Seasoning $0.16
  • 1 1/2 tsp lemon juice, freshly squeezed $0.39
  • 2 tsp hot sauce $0.04
  • 1/2 tsp garlic powder $0.04
  • 2 green onions, sliced in 1/8th inch rounds $0.22
  • 8 oz imitation crab, chopped $2.50
  • 1/4 cup sharp cheddar cheese* , shredded $0.31

Instructions

  • In a medium bowl, mix the cream cheese and sour cream until smooth.
  • Mix in Old Bay Seasoning, lemon juice, hot sauce, garlic powder, and green onions.
  • Mix in crab meat and cheddar cheese.
  • Refrigerate for at least 30 minutes and serve.*

See how we calculate recipe costs here.

Notes

*Use 1/4 cup more shredded cheddar to melt on top of the dip if you are serving it hot
*If you are serving the crab dip hot, top it with an additional 1/4 cup of shredded cheddar cheese and warm it in a 350°F oven until the cheese has melted and the crab dip is bubbly, about fifteen minutes.

Nutrition

Serving: 0.25cup | Calories: 109kcal | Carbohydrates: 7g | Protein: 4g | Fat: 8g | Sodium: 256mg | Fiber: 0.4g
Cracker in a bowl of crab dip.

How to Make Crab Dip – Step by Step Photos

Overhead shot of cream cheese and sourcream.

In a medium bowl, mix the 4 ounces of cream cheese and 1/4 cup of sour cream until smooth.

Overhead shot of spices in a bowl.

Mix in 1 1/2 teaspoons of Old Bay Seasoning, 1 1/2 teaspoons of fresh lemon juice, 2 teaspoons of hot sauce, 1/2 teaspoon of garlic powder, and 2 green onions sliced in 1/8th inch rounds (about 2 tablespoons).

Overhead shot of crab and cheese in a white bowl.

Mix in 8 ounces of imitation crab and 1/4 cup of shredded cheddar cheese.

Overhead shot of finished crab dip.

Refrigerate for at least 30 minutes and serve with crackers, bread, chips, or raw veggies. If you’re running low on time, place the serving dish over a bed of ice and serve right away. Get ready for this incredible crab dip to steal the show!

Overhead shot of crab dip.

More Easy Dips

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Homemade Alfredo Sauce

This thick, creamy Homemade Alfredo Sauce recipe is a quick and easy way to make a delicious, budget-friendly dinner in less than 30 minutes!

The post Homemade Alfredo Sauce appeared first on Budget Bytes.

Ditch the jar sauce and whip up your own batch of Homemade Alfredo Sauce from scratch! (And have dinner on the table in less than 30 minutes!) This easy recipe will help you make deliciously creamy pasta dishes that are way better, and cheaper, than anything you can order at Olive Garden. The best part is this recipe for Homemade Alfredo Sauce can be made ahead of time and stored in the fridge for up to 4 days!

A large white bowl filled with cooked penne pasta dressed with homemade alfredo sauce, a hand is holding the right side of the bowl and a black metal fork, various props surround the bowl including a grey striped dish cloth, a block of parmesan cheese, a wooden bowl of salt and a mason jar of alfredo sauce.

WHAT IS ALFREDO SAUCE?

This thick, creamy Alfredo Sauce—what we like to call an “Amerifredo” or an American-style alfredo sauce—is a decadent pasta sauce made with butter, garlic, heavy cream, and tons of Parmesan cheese. Authentic Roman alfredo sauce does not include any heavy cream or garlic, and it derives all of its creaminess and flavor from the butter and really good Parmesan. But if you’re used to the “alfredo” served in American restaurants or bought in a jar in U.S. grocery stores, that’s what this recipe delivers.

CAN I USE MILK INSTEAD OF CREAM?

To make Homemade Alfredo Sauce that is thick, creamy, and delicious, you need to use heavy cream. Using whole milk or half & half will not work as well because the high water content in these ingredients will not allow the Parmesan to emulsify and melt smoothly into the sauce. The sauce will end up runnier, it may not cling to the pasta as well, and it will likely be a little clumpy or gritty in texture.

#1 Tip for success? heat control.

Make sure the heat is on low before stirring in the Parmesan cheese—even taking the pot off of the burner for a minute so the cream is no longer boiling—otherwise, the sauce could break. High heat separates the proteins and fats in cheese, which will give you a lumpy, unappetizing sauce. Waiting until the cream is no longer boiling will also help prevent it from sticking to the bottom of the pot and not melting into the sauce properly.

What kind of parmesan is best for alfredo sauce?

We tested this recipe using grated Parmesan cheese (the kind in a can). It’s the most budget-friendly option, and will still give you insanely-delicious results! If you have the money to splurge, freshly shredded Parmesan will make the most creamy, dreamy Alfredo Sauce you’ve ever tasted.

tip: save your parmesan rind!

Dropping big bucks on a block of Parmesan cheese is absolutely not necessary (see above), but I do enjoy working it into my budget now and then. To make the most of every single morsel, SAVE THE RIND! Stash it in the freezer for your next soup or stew. Simply toss it in the pot while everything’s simmering and infuse the broth with rich, Parmesan flavor! (Remove it before serving…or sneak a bite when no one’s looking.) Add a leftover Parmesan rind to these soup and stew recipes:

EAT LEFTOVERS ALL WEEK!

One of the best parts about this recipe is that you can make it ahead. No more terrible re-heated leftover creamy pasta! Instead, let the alfredo sauce cool and store it in a tightly sealed container in the refrigerator for up to 4 days. Then gently reheat and add to freshly cooked pasta. 

WHAT TO SERVE WITH HOMEMADE ALFREDO SAUCE

Drench this ultra-rich sauce over plain pasta or add some chicken, shrimp, and hearty vegetables even use it in a decadently cheesy pasta bake. And make sure to serve some garlic bread and a simple side salad on the side!

A large white bowl filled with cooked penne pasta, a hand is pouring alfredo sauce in the center of the bowl from a glass mason jar in the lower left side of the image, and there are various ingredients around the bowl mostly out of frame.
A mason jar filled with alfredo sauce and a metal spoon raised above the jar after it's been dipped into the sauce so it's dripping off, and blurred in the background is a block of parmesean cheese, a bowl of uncooked pasta and some fresh italian parsley.
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Homemade Alfredo Sauce

This thick, creamy Homemade Alfredo Sauce recipe is a quick and easy way to make a delicious, budget-friendly dinner in less than 30 minutes!
Course Dinner, Sauce
Cuisine American, Italian
Total Cost $2.67 RECIPE / $ 0.67 SERVING
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 335kcal

Ingredients

  • 2 Tbsp salted butter $0.30
  • 2 cloves garlic $0.15
  • 1 cup heavy cream $1.00
  • 1/2 tsp Italian seasoning $0.05
  • 1/2 tsp salt $0.01
  • 1/2 tsp black pepper $0.01
  • 3/4 cup Parmesan cheese $1.15

Instructions

  • Melt the butter in a medium saucepot over medium heat. Add the minced garlic and saute for two minutes or until the garlic becomes fragrant.
  • Whisk in the heavy cream, Italian seasoning, salt, and pepper.
  • Allow the cream to come up to a boil. Once boiling, reduce the heat to low and stir in the Parmesan cheese. Continue to stir the mixture until all the cheese has melted and the sauce thickens.
  • Serve over your favorite pasta, chicken, vegetables, and more!

See how we calculate recipe costs here.

Nutrition

Serving: 0.33cup | Calories: 335kcal | Carbohydrates: 5g | Protein: 7g | Fat: 32g | Sodium: 680mg | Fiber: 0.2g
A large white bowl filled with cooked penne pasta dressed with homemade alfredo sauce, a hand is holding the right side of the bowl and a black metal fork, various props surround the bowl including a grey striped dish cloth, a block of parmesan cheese, a wooden bowl of salt and a mason jar of alfredo sauce.

How to Make Homemade alfredo sauce – Step by Step Photos

Garlic being sautéed in melted butter and stirred with a balloon whisk in a stainless steel skillet on a white marble backdrop.

Melt 2 Tablespoons of butter in a medium saucepot over medium heat. Add 2 minced garlic cloves and saute for two minutes or until the garlic becomes fragrant.

Heavy cream being poured into the left side of a stainless steel skillet with sauteed garlic, salt, pepper and italian season in seperate piles on the right side of the skillet.

Whisk in 1 cup of heavy cream, 1/2 teaspoon of Italian seasoning, 1/2 teaspoon of salt, and 1/2 teaspoon of freshly-cracked black pepper into the sauteed garlic. Allow the cream to come up to a boil. (About 5 minutes.)

A hand dumping parmesan cheese from a small white bowl into the bottom right hand side of a stainless steel skillet that contains mixed heavy cream, melted butter, sauteed garlic and spices.

Once the cream is boiling, reduce the heat to low. and stir in the Parmesan cheese. If needed, take the pot off of the hot burner for a minute so the cream is no longer boiling. (High heat could cause the cheese to separate.)

A whisk sitting in a stainless steel skillet after it was used to combine parmesan cheese with heavy cream, garlic, melted butter and spices to create alfredo sauce.

Continue to stir the mixture until all the cheese has melted and the sauce thickens. (About 5 minutes.)

A hand is holding a metal serving spoon over a skillet of homemade alfredo sauce to show the thickness and consistency of the sauce once it has reduced and cooled slightly.

Serve over your favorite pasta, chicken, vegetables, or more! This homemade alfredo sauce can also be stored in an airtight container and refrigerated for up to 4 days.

A mason jar filled with alfredo sauce and a metal spoon raised above the jar after it's been dipped into the sauce so it's dripping off, and blurred in the background is a block of parmesean cheese, a bowl of uncooked pasta and some fresh italian parsley.

Oh, heck yeah! Who’s eating pasta all week?! (We definitely did!) ~ Marion :)

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Bread Pudding

This recipe for Bread Pudding is an easy, versatile, and budget-friendly way to transform leftover ingredients into a decadent dessert.

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It’s crazy how day-old bread can turn into something as delicious as Bread Pudding! This simple dessert is the perfect way to use up leftover ingredients in a way that feels special—and hopefully, without dropping a dime! Best of all, when it comes to throwing together this recipe, time does most of the work. Bread Pudding is one of my go-to dessert recipes because it is versatile, budget-friendly, and comes together effortlessly.

A vertical image of a baked bread pudding in round, white enamel cast iron baking dish topped with powdered sugar and fresh raspberries. There is a cutting board in the top left corner of the frame with a wooden bowl of raspberries and next to it is a cup of coffee partially out of frame.

WHAT IS BREAD PUDDING?

Bread Pudding is a sweet or savory casserole made from torn pieces of day-old bread that are dried out, soaked in custard, and baked. Since the need for repurposing old bread is truly universal, ancient recipes for Bread Pudding can be found in pretty much every cultural cuisine on Earth. Our recipe is loosely inspired by one of Princess Diana’s favorite desserts, “Bread and Butter Pudding.” This Old English version of the dish is flavored with cinnamon, vanilla, and raisins.

The basics of BREAD PUDDING

Aside from eggs and butter (two non-negotiables!), the other ingredients in this simple dessert are quite versatile. They can be adjusted to accommodate whatever you have on hand. Here are some ingredient substitutions for bread pudding:

  • Bread—Brioche, challah, burger buns, unflavored dinner rolls, sandwich bread, etc.
  • Dairy—Heavy cream, half & half, whole milk, buttermilk, or an extra-creamy, unsweetened alternative milk. Yogurt, sour cream, and softened cream cheese can also be thinned with milk.
  • Sugar—Granulated sugar, light or dark brown sugar, honey, maple syrup, etc. 
  • Warming spices—Cinnamon, nutmeg, cardamom, ginger, pumpkin pie spice, etc.
  • Flavorings—Vanilla extract, almond extract, melted chocolate or peanut butter, etc.
  • Mix-ins—Chocolate chips, fresh or dried fruit, chopped nuts, coconut flakes, pepitas, sunflower seeds, etc.
A close up, horizontal image displaying a side view of a baked bread pudding in a round, white enamel baking dish that is topped with powdered sugar and fresh raspberries.

Let’s get that bread

You can use virtually any kind of bread for Bread Pudding or combine the leftovers of different types to make up a full loaf. (No need to buy more!) Softer styles of bread will give the pudding a custardy texture while harder types will make the pudding more spongy. You want the bread to be dried out, but not so tough or hard it can’t soak up the custard.

HOW TO DRY OUT BREAD

DAY-OLD’ OR FROZEN BREAD:

  • From the Pantry: Tear up the bread and spread it out on a lined sheet tray, and let it sit out for a few hours, uncovered (or inside a cold oven overnight).
  • From the Freezer: Completely thaw the bread. When tearing, as described above, examine for any rock-hard areas of the bread and discard.

FRESH BREAD:

If the bread is fresh from the package or still not dry enough when you are ready to assemble the Bread Pudding, try this method for drying out bread:

  1. Preheat the oven to its lowest possible setting (150-200℉). Tear up the bread and lay it out on a parchment-lined baking sheet.
  2. Once the oven has preheated, put the tray of torn bread in the oven and immediately turn off the heat. Leave the oven door slightly ajar (if needed, prop it open with a wooden spoon), which will quickly lower the temperature and create air circulation.
  3. The bread should be thoroughly dried out in 8-12 minutes, depending on the type and moisture level of the bread. Keep an eye on it, so it doesn’t turn into toast! The outer edges of the torn bread will be rough to the touch and the pieces should feel slightly dried out, but should not crumble or take on any color.

Mix it up with mix-ins!

This extremely versatile recipe can be made with both sweet and savory flavors. Use your favorites or odds and ends cluttering your pantry! Here are some Bread Pudding flavor combinations we love to help get your wheels turning:

SERVING & STORING

You can serve Bread Pudding warm or cold. Traditionally, it is served with a vanilla-flavored sauce called crème anglaise (a.k.a. melted ice cream). But I love it fresh from the oven, topped with a scoop of vanilla ice cream instead. You could also serve it with whipped cream, fresh or cooked fruit, caramel sauce, or chocolate syrup. Leftovers will keep in the fridge for 4 days. Reheat gently in the oven at 325℉ for 10-15 minutes. We also reheated some in the air fryer – it was excellent! I do not recommend freezing this recipe.

A horizontal image of a single serving of bread pudding on a flat white plate topped with two raspberries and a scoop of vanilla ice cream. In the background, there are blurred bowls of toppings ingredients in the recipe, like a small bottle of heavy cream, a bowl of fresh raspberries and a bowl of cinnamon sugar topping.
An overhead view of a baked bread pudding in round, white enamel cast iron baking dish topped with powdered sugar and fresh raspberries. There is a cutting board in the top left corner of the frame with a wooden bowl of raspberries and next to it is a bowl of chocolate chips and cup of coffee partially out of frame.
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Bread Pudding

This recipe for Bread Pudding is an easy, versatile, and budget-friendly way to transform leftover ingredients into a decadent dessert.
Course Breakfast, Dessert, Easy
Cuisine American
Total Cost $6.73 recipe / $0.67 serving
Prep Time 20 minutes
Cook Time 55 minutes
SOAKING TIME 30 minutes
Total Time 1 hour 45 minutes
Servings 8
Calories 921kcal
Cost $6.73 RECIPE / $0.84 SERVING

Ingredients

  • 3 Tbsp butter, divided $0.45
  • 8 cups day-old bread, torn into 1" pieces $2.00
  • 3 large eggs $1.17
  • 2 cups half and half* $1.99
  • 2/3 cup sugar $0.22
  • 2 tsp cinnamon $0.20
  • 1 tsp vanilla extract $0.28
  • 1/4 tsp salt $0.01
  • 1/4 cup chocolate chips $0.34

Cinnamon Sugar Topping

  • 1 Tbsp sugar $0.02
  • 1/2 tsp cinnamon $0.05

Instructions

  • Tear the day-old bread into 1” pieces, and spread them out on a parchment-lined baking sheet until dried out but not hard.
  • Liberally grease a baking dish with about 1/2 tablespoon of butter. Melt the remaining butter in a small saucepan or microwave. Allow the melted butter to cool slightly but not enough to solidify.
  • In a large mixing bowl, whisk together the eggs, half & half, vanilla extract, ⅔ cup of sugar, 2 tsp of cinnamon, and salt. Once combined, slowly stream in the melted butter, whisking constantly to incorporate.
  • Add the pieces of bread to the egg mixture a few handfuls at a time, tossing gently to coat in the custard. Once all the bread has been added to the bowl, let it sit for 1-2 minutes to soak up as much of the mixture as possible.
  • Transfer half of the soaked bread to the prepared baking dish. Sprinkle in the chocolate chips and any other mix-ins you’d like, and then cover with the rest of the soaked bread. Scrape any liquid left in the bowl on top of the casserole. Tuck in any mix-ins (especially chocolate) visible from the top of the bread pudding to keep them from burning in the oven.
  • Cover the filled casserole dish with aluminum foil and let it soak at room temperature for least 30 minutes (up to 2 hours), or refrigerate overnight.
  • Preheat the oven to 375℉. If the bread pudding was refridgerated, let it warm slightly before placing in a hot oven (especially if using a glass baking dish).**
  • Bake the bread pudding, covered, for 30 minutes. Meanwhile, mix sugar and cinnamon for the topping in a small bowl and set aside.
  • Remove the foil, and sprinkle the cinnamon-sugar topping evenly over the pudding. Continue baking, uncovered, for another 20-25 minutes or until the top of the casserole is crunchy and deeply golden brown.

See how we calculate recipe costs here.

Notes

* You can also substitute the half & half with 1 cup milk + 1 cup heavy cream
** Ice-cold glass dishes can crack or explode in a hot oven if the temperature change is too extreme.

Nutrition

Calories: 921kcal | Carbohydrates: 138g | Protein: 27g | Fat: 29g | Sodium: 1066mg | Fiber: 6g

How to Make bread pudding – Step by Step Photos

A rimmed metal baking sheet lined with parchment paper and covered with torn pieces of bread sitting  drying out to make a bread pudding, and the sheet pan is sitting on a white marble background.

Tear 8 cups of bread (about 1 loaf) into 1” pieces, and spread them out on a parchment-lined baking sheet until dried out but not hard. For more guidance on how to properly dry out your bread, check out the tips in the blog post above!

A large metal mixing bowl filled with separated ingredients for bread pudding, which are eggs, half & half, vanilla extract, ⅔ cup of sugar, 2 tsp of cinnamon, and salt, sitting on a white marble background.

In a large mixing bowl, whisk together the 3 eggs, 2 cups of half and half, 1 teaspoon of vanilla extract, ⅔ cup of sugar, 2 tsp of cinnamon, and 1/4 teaspoon of salt to make a custard.

A large metal mixing bowl filled with the ingredients for bread pudding custard being whisked while a hand out of frame pours in melted butter from a small saucepan.

Liberally grease a baking dish with about 1/2 tablespoon of butter. Melt the remaining butter (about 2 1/2 tablespoons) in a small saucepan or in the microwave. Let it cool slightly (to prevent it from scrambling the eggs), and then slowly pour the melted butter into the custard, whisking constantly to incorporate it.

Hands adding pieces of torn bread into the left side of a large mixing bowl with the liquid ingredients for bread pudding while the right hand stirs with a red spatula. There is a tray of bread sitting in the upper left corner of the image, mostly out of frame.

Add the pieces of bread to the egg mixture a few handfuls at a time, tossing gently to coat in the custard.

A large metal mixing bowl filled with torn pieces of bread that have been tossed in a custard mixture and left to soak with a red spatula sitting in the bottom right corner of the bowl.

Once all the bread has been added to the bowl, let it sit for 1-2 minutes to soak up as much of the mixture as possible.

A round, white enamel baking dish with a black trim sitting on a white marble background. There is a single layer of soaked bread and a hand is sprinkling chocolate chips in an even layer from a small white bowl.

Transfer half of the soaked bread to the prepared baking dish. Sprinkle in the chocolate chips and any other mix-ins you’d like, and then cover with the rest of the soaked bread. Scrape any liquid left in the bowl on top of the casserole. Tuck in any mix-ins (especially chocolate) visible from the top of the bread pudding to keep them from burning in the oven.

A round, white enamel baking dish with a black rim on a white marble background that is filled with an unbaked bread pudding.

Cover the filled casserole dish with aluminum foil and let it soak at room temperature for at least 30 minutes (up to 2 hours), or refrigerate overnight. Preheat the oven to 375℉. If the bread pudding was refridgerated, let it warm slightly before placing it in a hot oven (especially if using a glass baking dish). Bake the bread pudding, covered with aluminum foil, for 30 minutes.

A round white enamel baking dish on a white marble background that is half baked. A hand in the lower right corner of the frame is sprinkling cinnamon sugar on top of the casserole.

Meanwhile, mix the sugar and cinnamon for the topping in a small bowl and set aside. After the bread pudding has baked the first time, take it out of the oven, remove the aluminum foil, and sprinkle the cinnamon-sugar topping evenly over the pudding. 

A fully baked bread pudding in a round, white enamel baking dish being topped with powdered sugar in a small fine mesh strainer in the lower right hand side of the dish.

Continue baking, uncovered, for another 20-25 minutes or until the top of the casserole is crunchy and deeply golden brown. If desired, dust the top of the baked casserole with powdered sugar before slicing and serving.

A vertical side view showing the cross section of slice of a baked bread pudding topped with powdered sugar and two raspberries as it is removed with a spatula in the left side of the frame, and blurred in the background are a small glass jar of heavy cream and wooden bowls filled with raspberries and cinnamon sugar..

Ooh, girl! Look at that SWIRL!

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Valentine’s Day Cookies

Say the sweetest “I love you!” with these soft, buttery, chocolate-dipped Valentine’s Cookies! This recipe is easy and budget-friendly.

The post Valentine’s Day Cookies appeared first on Budget Bytes.

Say the sweetest “I love you!” with these soft, buttery, chocolate-dipped Valentine’s Cookies! (Cookies > Cards 🥰 #Trust) This recipe is so easy and so budget-friendly. Have you seen what people are charging for a dozen cookies lately? Highway robbery!! PS when I tell you this is such an easy recipe, I mean it. You can even make the sugar cookie dough ahead of time, so all you have to do on the big day is cut, bake, and dip.

Overhead shot of Valentine's Day Cookies being held by two hands.

What You’ll need

You’re just seven ingredients away from the most magnificent, luscious, unforgettable Valentine’s Day gift!

  • Softened Butter helps create texture and mouth feel. You’ll know your butter is soft enough when you press your finger on it and it leaves an indentation.
  • Sugar helps sweeten the cookie and creates a crisper texture, so the cookies keep their shape. It also creates air pockets in the softened butter that lighten the dough.
  • Vanilla flavors and scents the cookie.
  • Egg binds the ingredients together and creates texture. It also adds moisture to the dough.
  • All-purpose flour creates a cookie that holds its shape. Bread flour yields a chewier texture with more spread. Pastry or cake flour yields crisper and more crumbly results.
  • Baking powder lightens the dough by creating air pockets that help it rise.
  • Melting chocolate dissolves easily and dries quickly with a satiny finish. Use white, dark, or milk chocolate. You can also use chocolate chips, but they dry with a dull, foggy finish.

make THE Dough Ahead of Time

It’s a genius move to make your cookie dough ahead of time and not just for convenience’s sake. Chilling the dough hardens the butter and helps prevent the spread of your cookies, so they hold their shape better. Resting your dough for multiple days also evaporates moisture, which concentrates flavors and creates a crisper cookie. You can refrigerate cookie dough up to 5 days in advance.

Make Cookies Without A Cutter

You don’t need to buy a special cookie cutter to create the loveliest heart-shaped cookies. Instead, draw or print a heart shape, cut it out, and use it as a guide. Then, all you have to do is trace your knife along the cookie dough to create perfect heart-shaped cookies.

Side shot of Valentine's Day Cookies.

How To Fix Cookie Shapes

If you open your oven to find that your cookies have lost their shape, it can be an easy fix. First, allow the cookies to cool on the sheet pan for a minute, then reshape them by pressing the cookie cutter into them or tracing a knife around the paper cutout. Work quickly; the more the cookie cools, the more likely it is to shatter.

How To Melt Chocolate

You can easily melt chocolate on a stovetop or in a microwave as long as you follow these three golden rules:

  1. Chop the chocolate into small pieces so it melts faster
  2. Create a gentle heat so it doesn’t burn
  3. Keep water out of it so it doesn’t seize


How To Melt Chocolate in A Microwave
Place the chocolate in a microwave-safe bowl. Microwave in short 20-second bursts, stirring thoroughly after each burst until the chocolate has a syrupy consistency.

How To Melt Chocolate on The Stove
Add your chocolate to a heat-proof bowl and place it in a pan filled a third of the way with water. Bring the water to a boil over medium heat, then turn off the stove and let the chocolate melt until syrupy.

Storing Valentine’s Day Cookies

You can store these sugar cookies in an air-tight container for up to a week at room temperature. So feel free to make them a few days ahead. You can also freeze them in a freezer-safe container, separated with layers of parchment or wax paper, for up to 3 months. Don’t refrigerate sugar cookies, as it can dry them out and dull their flavor.

Overhead shot of Valentine's Day Cookies.
Overhead shot of Valentine's Day Cookies being held by two hands.
Print

Valentine’s Day Cookies

Say the sweetest I love you with these soft, buttery, chocolate-dipped Valentine's Cookies! Customize them with a white, dark, or milk chocolate dip.
Course Dessert
Cuisine American
Total Cost ($7.37 recipe / $0.61 serving)
Prep Time 50 minutes
Cook Time 7 minutes
Resting Time 30 minutes
Total Time 1 hour 27 minutes
Servings 24 cookies
Calories 233kcal

Equipment

Ingredients

Instructions

  • In a large bowl, use a hand mixer to whip the softened butter & cup of sugar until fluffy.
  • Add the beaten egg and vanilla to the creamed butter and mix to incorporate.
  • In a separate bowl, mix the all-purpose flour and the baking powder.
  • Add half the flour to the creamed butter and mix just until a wet dough forms. Add the second half of the flour and mix gently until a stiffer dough forms. Roll the dough into a ball.
  • Place the dough between two sheets of parchment paper and roll the dough ¼ inch thick. Cool for thirty minutes in the fridge. Preheat your oven to 350°F.
  • Once the dough has hardened, cut out the cookies, remove the scraps from the cookie sheet, and leave the cookies behind. Roll any scraps out on a separate piece of parchment, and chill before cutting them into cookies.
  • Place the sheet of parchment paper with the cookies on a baking sheet. Bake the cookies at 350°F for 3 minutes. Next, rotate the pan, so the front faces the back—then bake for 3 to 4 minutes until they slightly lighten in color.
  • Cool the cookies in the baking sheet for a few minutes before transferring them to a cooling rack. Decorate when cookies have cooled.

To Melt the Chocolate in the Microwave: Melt the chocolate in a bowl wide enough to dip the cookies into but small enough to create a deep pool of chocolate. If using a microwave, melt in 20-second increments, stirring after each.

    To Melt the Chocolate on the Stove Top: If using the stove, place a small wide-mouthed bowl in a pan filled a third of the way with water. Bring the water to a boil, then turn off the heat. Leave the bowl in the water and stir until the chocolate melts.

    • Dip half of the cookie in the chocolate and garnish if you'd like to. Then place back on the cooling rack, allowing the chocolate to harden.

    See how we calculate recipe costs here.

    Notes

    *If using unsalted butter, add 1/2 teaspoon of finely ground salt (like fine sea salt) or 1 teaspoon of coarsely ground salt (like kosher salt) to the butter
    *Use dark, milk, or white melting chocolate to decorate cookies. You can also use chocolate chips, but they will dry with a foggy finish.

    Nutrition

    Serving: 2cookies | Calories: 233kcal | Carbohydrates: 26g | Protein: 3g | Fat: 13g | Sodium: 63mg | Fiber: 2g
    Side shot of Valentine's Day Cookies.

    How to Make Valentine’s Day Cookies – Step by Step Photos

    Overhead shot of sugar being mixed into softened butter.

    In a large bowl, use a hand mixer to whip the 12 tablespoons of softened butter & cup of sugar until fluffy.

    Overhead shot of egg and vanilla being mixed into butter.

    Add the beaten egg and the teaspoon of vanilla to the creamed butter and mix to incorporate.

    Overhead shot of dry ingredients.

    In a separate bowl, mix the 2 cups of all-purpose flour and the 3/4 teaspoon of baking powder.

    Overhead shot of hand beater mixing dough.

    Add half the flour to the creamed butter and mix just until a wet dough forms. Add the second half of the flour and mix gently until a stiffer dough forms.

    Overhead shot ofof two hands holding a ball of dough over a bowl.

    Roll the dough into a ball, but do so quickly. You don’t want to overwork the dough, as it will create a tough texture.

    Two hands rolling out cookie dough between two sheets of parchment.

    Place the dough between two sheets of parchment paper and roll the dough ¼ inch thick, or about the thickness of an ear lobe. Cool for thirty minutes in the fridge. Place a rack in the center of your oven and preheat it to 350°F.

    Overhead shot of dough being cut with a heart-shaped cookie cutter.

    Once the dough has hardened, cut out the cookies, remove the scraps from the cookie sheet, and leave the cookies behind. Roll any scraps out on a separate piece of parchment, and chill before cutting them into cookies.

    Overhead shot of raw Valentine's Day cookies.

    Place the sheet of parchment paper with the cookies on a cookie sheet or sheet pan. Bake the cookies at 350°F for 3 minutes. Next, rotate the sheet pan so the front faces the back—then bake for 3 to 4 minutes until they slightly lighten in color.

    Overhead shot of baked Valentine's Day cookies.

    Cool the cookies in the sheet pan for a few minutes before transferring them to a cooling rack. Decorate when cookies have cooled.

    Overhead shot of milk chocolate being melted and stirred in a white bowl.

    Melt the chocolate in a bowl wide enough for to dip the cookies into but small enough to create a deep pool of chocolate. If using a microwave, melt in 20-second increments, stirring after each. If using the stove, place the bowl in a pan filled a third of the way with water. Bring the water to a boil, then turn off the heat. Leave the bowl in the water and stir until the chocolate melts.

    Overhead shot of Valentine's Day cookies dipped in white and milk chocolate and decorated with sprinkles.

    Dip half of the cookie in the chocolate and garnish if you’d like to. Then place it back on the cooling rack, allowing the chocolate to harden. Give these amazingly cute Valentine’s Day cookies out to your loved ones, but make sure to save some for yourself!!

    Overhead shot of Valentine's Day Cookies.

    The post Valentine’s Day Cookies appeared first on Budget Bytes.

    French Toast

    It’s hard not to go “Mmmmm.” when you bite into this crispy, fluffy, custardy, cinnamon and vanilla-scented French toast.

    The post French Toast appeared first on Budget Bytes.

    It’s hard not to go “Mmmmm.” when you bite into this crispy, fluffy, custardy, cinnamon and vanilla-scented French toast. And that’s why I love this recipe so much! With a few tricks and just a handful of ingredients, you are just minutes away from the best French toast ever!

    Side view of four slices of french toast stacked on a white plate being drizzled with maple syrup.

    INGREDIENTS FOR FRENCH TOAST

    Here’s what you’ll need to make the most unforgettably easy and scrumptious French toast ever!

    • Bread– A thick slice of stale bread with a dense crumb is best for French toast. Try Texas Toast, Challah, Brioche, Milk Bread, a Baguette, or a Croissant.
    • Whole Eggs – Help to thicken and set the milk and create structure. You can substitute eggs with cornstarch. This technique is explained in the recipe card.
    • Whole Milk – Softens the bread, creates richness, and helps with browning. You can also use full-fat dairy-free milk, like coconut and almond. You need the fat to create the right mouth feel, so steer clear of low-fat options.
    • Cinnamon – Flavors the batter. Substitute cinnamon in French toast with pumpkin or apple pie spice, nutmeg, allspice, ginger, cardamom, or cloves.
    • Vanilla – Flavors the batter. Substitute vanilla in French toast with: orange zest, instant coffee, almond extract, bourbon, and rum (What? I’m Puerto Rican.)
    • Salt – Balances the sweetness of the sugars in the milk.
    • Butter – Delivers a flavorful, crispy, golden brown outer layer of French toast.
    • Cooking Oil – Raises the smoke point of butter and prevents it from burning.
    • Sugar – Helps brown and caramelize the outer layer of French toast.

    what’s the right texture for french toast?

    The right texture is a personal preference. French toast has two layers: a crispy outside and a custard-like center. Thin slices of bread give you crispier results, and thicker slices deliver more of that custardy center. You do you.

    Overhead shot of three slices of cooked french toast on a white plate with sliced strawberries.

    When IS FRENCH TOAST ready?

    The cooking time for French toast varies depending on the thickness of your bread and how much batter it’s soaked up. So instead of relying on a timer, press the center of the toast lightly with your finger. The bread will feel firm and will spring back. If your finger leaves an indentation, keep cooking.

    How To Make Perfect French Toast

    No one wants soggy French toast that’s burnt on the outside. Follow these tips for French toast perfection: 

    • The Bread:  Choose thicker slices of stale bread without holes in the crumb. If you’re using fresh bread, try toasting it in the oven for a few minutes to dry it.
    • The Batter: Mix the liquids and spices until they run in an uninterrupted line through the tines of a fork.
    • The Soak: Fresh or thinly sliced bread needs a brief dip in the batter. Thicker, sturdier slices can hang for a minute. Give thick slices of stale bread a few minutes to soak up the batter and rehydrate.
    • The Fry: Use a heavy-bottomed pan, butter, and oil (which helps keep your butter from burning). Keep your temperature at a steady medium-low, so the outside doesn’t char before the inside cooks.
    Side view of four slices of french toast stacked on a white plate.
    Side view of four slices of french toast stacked on a white plate being drizzled with maple syrup.
    Print

    French Toast

    Your mornings deserve crispy, fluffy, custardy French Toast! With a few tricks and a handful of ingredients, you're just minutes away from the best breakfast ever!
    Course Breakfast
    Cuisine American
    Total Cost $3.69 recipe / $0.92 serving
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Servings 4 2 slices each
    Calories 340kcal

    Ingredients

    • 8 slices stale bread, thick slices with a dense crumb $1.04
    • 3 large eggs* $1.25
    • 1 cup milk $0.69
    • 1 tsp vanilla extract $0.05
    • 1/2 tsp cinnamon $0.01
    • 1 pinch salt $0.01
    • 5 Tbsp butter $0.62
    • 1 Tbsp cooking oil $0.01
    • 1 tsp sugar $0.01

    Instructions

    • Whisk the eggs, milk, vanilla, cinnamon, and a pinch of salt until they run in an uninterrupted line through the tines of a fork.
    • Warm a non-stick pan over medium-low heat. Add 3 tablespoons of butter and a 1/2 tablespoon of cooking oil. Heat until the butter foams.
    • Dip the slices of bread in the batter, covering both sides. The slice should feel heavy, like a wet sponge, but shouldn't drip like a soaking wet sponge.
    • Place the slices in the pan and sprinkle the tops with a pinch of sugar. Cook until they've browned on the bottom. Flip and sprinkle the browned tops with a second pinch of sugar.
    • When you press your finger in the slice's center and it springs back, turn it over again and cook briefly to caramelize the last sprinkle of sugar. Repeat for all slices, adding more oil and butter as needed. Slice and serve warm.

    See how we calculate recipe costs here.

    Notes

    *If you want to substitute the eggs, add the milk and spices to a small pot. Whisk in a tablespoon of cornstarch until it’s completely dissolved, then place the milk over medium heat. Continue whisking until the milk comes to a boil. Continue to cook and whisk for 1 minute at a full boil. Take the thickened milk off the heat and cool before dipping the slices of bread into it.

    Nutrition

    Serving: 2slices | Calories: 340kcal | Carbohydrates: 27g | Protein: 9g | Fat: 22g | Sodium: 399mg | Fiber: 3g
    Overhead shot of three slices of cooked french toast on a white plate with sliced strawberries.

    How to Make French toast – Step by Step Photos

    Custard ingredients all added to a white bowl with milk being poured in.

    Whisk the eggs, milk, vanilla, cinnamon, and a pinch of salt until they run in an uninterrupted line through the tines of a fork.

    Overhead shot of butter melted and foamed in a pan.

    Warm a non-stick pan over medium-low heat. Add 3 tablespoons of butter and a 1/2 tablespoon of cooking oil. Heat until the butter foams.

    Hand dipping slice of bread into custard mixture in a white bowl.

    Dip the slices of bread in the batter, ensuring both sides are covered. The amount of time the bread should be left in the batter depends on the type of bread used and the staleness of the bread. The slice should feel like a wet sponge but not a soaking wet sponge.

    A hand sprinkling sugar over two slices of french toast cooking in a pan.

    Place 2 slices in the pan and sprinkle a pinch of sugar over the top. Cook until the slice has browned on the bottom. Flip and sprinkle a pinch of sugar over the browned top.

    Two pieces of french toast in a pan after cooking.

    When you press your finger in the slice’s center, and it springs back, turn it over again and cook briefly to caramelize the sugar. Repeat for all slices, adding more oil and butter as needed.

    Side view of four slices of french toast stacked on a white plate being drizzled with maple syrup.

    If you’re making a big batch, keep the slices warm in a 200°F oven. Serve and get ready for all of the high-fives from the fam! This one’s going on repeat!

    More “French” Recipes

    I can’t say French without thinking of the movie Better Off Dead. Do you remember this scene? In the spirit of one of the best food moments in movie history, check out these other “Fraaanch” recipes:

    The post French Toast appeared first on Budget Bytes.