This week is National Bread Pudding Week. It is quite right to have a whole week dedicated to bread pudding because of the endless variations there are. Some are sweet, some savory. This one is a special creation and actually uses a day old birthday cake, frosting and all. Use a classic yellow or white cake with a chocolate frosting and you are set! The frosting forms little chocolate rivulets in the nooks and crannies while the cake is moistened with the eggy custard. Perfection!
Birthday Cake Bread Pudding
(6 Servings)
1 (8-inch diameter, 1 1/2-inch high) round Yellow or White Birthday Cake with Chocolate Frosting one day old
4 Eggs beaten
2 c. Milk
1/4 tsp. Salt
Preheat oven to 350 degrees Fahrenheit. Cut the cake into 1 1/2-inch cubes, and place in a bowl. Whisk the eggs, milk, and salt together and pour over the cubes. Let them soak 5 minutes and transfer to an 8x11-inch greased baking pan. Bake for 45 minutes. Make sure the internal temperature in the center is at least 160 degrees Fahrenheit.
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| Cut into cubes. |
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| Place into a large measuring cup or bowl. |
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| Whisk eggs, milk, and salt. |
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| Pour over and soak cubes. |
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| Transfer to a greased baking pan. |
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| Baking in the oven. |
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| Lovely rivulets of chocolate frosting. |
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| Birthday Cake Bread Pudding |
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