Searching for Bread Pudding Recipe made from Leftover cake

Baking By doramoreno62 Updated 14 Dec 2013 , 2:21am by matthewkyrankelly

doramoreno62 Posted 13 Dec 2013 , 7:47am
post #1 of 12

I have a lot of trimmings in my freezer and I do not want to make cake pops. I was thinking maybe cubing the trimmings, toasting them and....then I'm stuck. I want to make bread pudding. Anybody have a yummy recipe??

11 replies
doramoreno62 Posted 13 Dec 2013 , 7:56pm
post #2 of 12


-K8memphis Posted 13 Dec 2013 , 8:08pm
post #3 of 12

i mean bread pudding is the ultimate 'make it up' dessert--just mix up a custard, flavor it any way you want, put in your cake and bake it up--


you can mash up almost any kind of baked good and add some eggs, cream & whatever, bake it, cut it up and away you go--


because your cake already is sweet--don't add much if any additional sugar--


you might want to toast the cake scraps first in the oven--dry them out--


it's a very hodge podge thing to make imo--just start tossing things in a bowl

doramoreno62 Posted 13 Dec 2013 , 8:17pm
post #4 of 12

Thanks K8

I know, I just thought there might be a recipe out there with some thing different added, you know, some pizzaz! lol! I already dried out the scraps and they are ready to go. I remember hearing about one with a whiskey sauce. ok, off I go into the world of googling!!

Margaret393 Posted 13 Dec 2013 , 8:28pm
post #5 of 12

What about Cabinet Pudding - sometimes referred to as a Hot Trifle in the culinary world!. Cubes of plain cake placed in a buttered pie dish, mix in few ounces of dried fruit .ie, sultanas, raisons and glace cherries - cut in half. Pour on vanilla flavoured egg custard, leave it stand for about ten minutes to allow the custard to soak in, and then bake in a  moderate oven.


Note all prepared egg custard based desserts are best placed in a shallow dish of water to prevent the eggs from over cooking and separating/curdling.


Hope this helps!


-K8memphis Posted 13 Dec 2013 , 8:28pm
post #6 of 12

my son made one with pound cake and he did a basil custard something or other--


oh wow-- for my birthday one year my husband took me to the corner bar at the peabody here in memphis just to get the chocolate bread pudding as my 'cake'--


it has rivers of melted belgian chocolate and the bread part was so light--every component was superb--had some kind of brandy/whiskey sauce -- the kids showed up too and helped me eat it in fact --hahaha


and there's a place here that does a rum sauce for their bp with a coca cola reduction too for a rum & coke bp


the sky's the limit huh

liz at sugar Posted 13 Dec 2013 , 9:10pm
post #7 of 12

Sorry to get off topic, but I love the Peabody Hotel in Memphis - stayed there for a couple of days this summer, and had such a lovely stay!  My daughter and I decided we could really get used to that kind of pampering! :)



doramoreno62 Posted 13 Dec 2013 , 9:28pm
post #8 of 12

Margaret393 and K8memphis-thanks! That's just the push I needed, my mind is racing with different ideas!

LeanneW Posted 14 Dec 2013 , 12:35am
post #11 of 12

We published a recipe for bread pudding using cake scraps in Cake Central Magazine in October 2010. Below is a link to it.  You can use any flavor of cake scraps and modify the recipe by using a different flavor extract.



matthewkyrankelly Posted 14 Dec 2013 , 2:21am
post #12 of 12

Consider making a Rhode Island Russian Tea Cake.  It is not a shortbread cookie.  It involves leftover cake as you described, jams, flavorings and mashing it together.


There is a New Orleans version, but both are made the same way.  They can be customized with flavored jams and syrups or liqueurs.


Google it for details.


The surprise of the cake is the different flavors that are all in one slice.

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