Last week when I made that Buttermilk Chocolate Cake, I said I would probably turn the leftovers into some sort of chocolate bread pudding. However, I didn’t want any angry readers telling me that bread pudding should be made with bread, and NOT cake. So, I simply changed the name.
I don’t think you can go wrong when you add chocolate chips and cream to something that’s already good on its own, but I have to say nevertheless, that this is really good. I almost ate the whole thing myself before the kids came home from school.
Chocolate Cake Pudding
1 cup semi-sweet chocolate chips
2 mini loaves Chocolate Buttermilk Cake (or some other chocolate cake)
1/4 cup heavy cream, plus more for drizzling
1 1/2 cups milk
1/4 cup sugar
1 teaspoon vanilla
confectioner’s sugar, for dusting
1. Preheat oven to 325 degrees. Pour half of the chocolate chips in the bottom of a small oven proof casserole dish. Slice cake into 1/2 inch slices and place in dish. Whisk together cream, milk, eggs, sugar, and vanilla. Pour over cake. Top with the rest of the chocolate chips.
2. Bake on a parchment lined baking sheet for 40-60 minutes, or until the middle is set. Remove from oven and allow to cool for 20 minutes. Dust with confectioner’s sugar. Serve alone, or with a drizzle of heavy cream.