Leftover Cake Bread Pudding
Ingredients
- Leftover dense cake or sweet bread
- 1/2 cup chopped nuts
- Milk (or egg nog)
- 1-2 eggs
- 2-4 tbsp sugar
- 1/2 to 1 tsp vanilla
- Splash of bourbon or liqueur (optional)
Instructions
- Cut cake into 1″ cubes and spread in sprayed baking dish or cake pan so that the cubes cover the bottom.
- Sprinkle nuts evenly.
- Beat eggs, sugar, vanilla, bourbon, and enough milk or egg nog to soak the cake and pool in the bottom (for a 13 x 9 x 2 pan, this was about 3 cups).
- Sprinkle top with sugar, if desired.
- Allow to sit for at least 10 minutes or refrigerate until ready to bake.
- Bake at 350 degrees (325 for dark pan) for 20-25 minutes or until custard is set.
- Drizzle top with caramel, chocolate sauce, or dulce de leche if desired.
- Can serve warm or room temperature with whipped cream or other topping.
Notes
If using egg nog, cut eggs, sugar, and vanilla amount in half.
If using a frosted cake, scrape off frosting to mix with milk and powdered sugar for a glaze, and reduce sugar in the cake by half.