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Home > pages > stevens-recipe-book > Leftover Cake Bread Pudding
Leftover Cake Bread Pudding Thursday, February 13, 2014, 11:23 AM
Ingredients for Leftover Cake Bread Pudding:
Preheat oven to 300 degrees F
Butter a 9×13 baking dish and set to the side.
In a mixer add 1 1/4 cups sugar and eggs and mix on medium for 6 minutes.
Add cinnamon, vanilla extract, almond extract, half and half, milk, and butter to egg /sugar mixture. Beat to combine. Set to the side.
Cut chocolate cake, croissants, and coffee cake into cubes. Place them all in a bowl and mix to combine.
Take half of the cake cube mixture and place in the buttered baking dish, to make a neat first layer.
Then top with bananas, coconut, pecans, and chocolate chips. Top with the remaining cake cubes to make the top layer.
Pour dairy mixture of eggs/milk to the top of cake cubes. With both handsgently press down on cake cubes to make sure they are soaked in egg/milk mixture. Then sprinkle with remaining 2 tablespoons sugar.
In a large baking dish or roasting pan (15×10 inches) fill 1 inch deep with hot water to create a water bath, then place the 9×13 inch prepared bread pudding dish in the middle of the 15 × 10 water bath (you want the bath to go halfway up the side of the 9 x 13 inch dish) and place in oven for 1 hour and 15 minutes (75 minutes). (I did not use a water bath and it worked just fine)
Once bread pudding is done baking, remove from water bath and and let it cool for 25 minutes.
Note you can use all whole milk or even almond milk.
Original Wordpress ID and Date: 7258, 2014-02-13_112344