So one of my favorite “rainy day” activities is baking. I love taking the time to try to come up with delicious treats in my kitchen. I will admit, however, that not all of my creations turn out on point. From time to time, I’ve created cakes that were either baked for too long, or were too dry once finished. So what do you do with a cake that either falls apart or is too crumbly to serve your guests? I usually use it for one of two alternative desserts: Cake Pops or Bread Pudding. Today I’m sharing with you an easy tutorial for Leftover Cake Bread Pudding!
Now obviously this recipe will work with any cake. It doesn’t need to be a cake that fell apart. However, it’s just convenient to know that you can salvage the cake for a different dessert!
2 cups of leftover cake of choice
2 cups of milk
1/2 cup of sugar
1 teaspoon of vanilla extract
1 teaspoon of ground cinnamon
2 tablespoons of melted butter
Bread Pudding Directions
So for this tutorial, I actually used my Peanut Butter Chocolate Chip Banana Bread as the cake! Though usually plain white or yellow cake works just fine.
Preheat the oven to 350 degrees. If your cake is not already crumbled, go ahead and cut it or break apart into smaller pieces. In a mixing bowl, beat the eggs lightly, and then add in the milk and sugar to the mixture. Then gently add in the crumbled cake.
Pour the cake mixture into a smaller casserole sized baking dish. Usually a one quart size dish works fine. Then take your melted butter and pour it over the top of the cake mixture. Bake in the oven for 40 to 45 minutes so that the top is firm.