Leftover Cake Bread PuddingNicole Presley
People make bread pudding with all types of different ingredients these days. I think it is one of the easiest desserts to whip together, and feeds a crowd of friends and family. Bread pudding is also popping up more and more on dessert menus across the nation at some of the hottest restaurants. With that said, let’s jump in the kitchen to have a bit of bread pudding that is worthy of being on any menu across the land. Enjoy!
Leftover Cake Bread Pudding 1 of 10
This delicious bread pudding is made with leftover cake (both coffee cake and chocolate), bananas, coconut, pecans, and chocolate chips! Dive into a dish today!
Mix The Cubes Of Cake 2 of 10
Once all the cake is cubed, mix in a bowl to combine.
Buttered Baking Dish 3 of 10
Butter a baking dish then lay first layer of cake cubes inside.
Bananas 4 of 10
Lay a single layer of banana on top of cake cubes.
Coconut 5 of 10
Sprinkle shredded sweetened coconut on top of bananas! Mmmmmm this is going to taste LOVELY!
Chopped Pecans 6 of 10
Chop pecans if working with whole pecans. Give them a nice chop.
Pecans And Chocolate Chips 7 of 10
Sprinkle banana coconut layer with pecans and chocolate chips. Then top with remaining cake cubes.
Pour In The Dairy 8 of 10
Pour dairy mixture over entire buttered baking dish of cake cubes. Then with both hands gently press cake cubes down into the liquid to ensure all the cake cubes are moist.
Bain-Marie (Water Bath) 9 of 10
Place the buttered baking dish in a pan or baking dish that is a little bigger that is filled halfway with boiling hot water. The bread pudding needs to bake in a water bath. Then place in the oven for 75 minutes (1 hour and 15 minutes).
Serve Warm 10 of 10
Serve warm topped with ice cream or whipped cream. Or serve chilled with fresh fruit on top. Enjoy!
Ingredients for Leftover Cake Bread Pudding:
- 2 – tablespoons of salted butter
- 1 1/4 cups sugar -plus 2 tablespoons
1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 cups half and half
- 1 cup whole milk
- 5 tablespoons unsalted butter (melted and brought back to room temperature)
- 2 1/2 cups moist chocolate cake (no frosting) (cut into small squares)
- 2 1/2 cups stale (3 4 days old) croissants (cut into small squares)
- 5 cups cinnamon coffee cake (cut into small squares)
- 2 banana (sliced)
- 3/4 cup shredded sweetened coconut
- 1— cup chopped pecans
- 3/4 cup semi-sweet chocolate chips
- 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 hands gently 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 x 13 inch prepared bread pudding dish in the middle of the 15 x 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).
- Once bread pudding is done baking, remove from water bath and and let it cool for 25 minutes.
For more recipes from Nicole Presley click over to her blog: Presley’s Pantry
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