Leftover Cake Bread Pudding

With the holidays over and families returned to their own houses, we found ourselves with a plethora of leftovers. Some were well-suited to refrigeration and re-use (such as turkey breast), while others grew stale and tiresome before they could be consumed. We ended up with half of a stollen from our favorite bakery, as well as part of a store-bought pound cake. These, combined with a few ingredients already on hand, made a delightful bread pudding (one of our favorite desserts!)

  • Leftover dense cake or sweet bread
  • 1/2 cup chopped nuts
  • Milk (or egg nog)
  • 1-2 eggs*
  • 2-4 tbsp sugar*
  • 1/2 to 1 tsp vanilla*
  • Splash of bourbon or liqueur (optional)

Cut cake into 1″ cubes and spread in sprayed baking dish or cake pan so that the cubes cover the bottom. Sprinkle nuts evenly. Beat eggs, sugar, vanilla, bourbon, and enough milk or egg nog to soak the cake and pool in the bottom (for a 13 x 9 x 2 pan, this was about 3 cups). *If using egg nog, cut eggs, sugar, and vanilla amount in half. Sprinkle top with sugar, if desired. Allow to sit for at least 10 minutes or refrigerate until ready to bake. Bake at 350 degrees (325 for dark pan) for 20-25 minutes or until custard is set. Drizzle top with caramel, chocolate sauce, or dulce de leche if desired. Can serve warm or room temperature with whipped cream or other topping.


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