Cake Crumb Bread Pudding

While making the Milk Bar Birthday Cake, I ate a lot of the batter and frosting that was stuck to the edge of the bowls. As a result, I had no space to eat the extra cake bits after I made my leaning tower of masterpiece.

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I left them in the refrigerator for days hoping that I would get a sugar craving, but after filling myself up on crack pie and truffles, that simply did not happen.

Eventually, Saturday rolled along, and my hubby was having a lazy morning, so I said why not turn these cake crumbs into breakfast? I define breakfast very loosely.

I broke them into chunks and threw in some strawberries and pineapple.

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I then made a custard with 3 eggs, 2 cups of milk, 1/2 cup of sugar, and some vanilla extract.

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I poured the custard over the crumbs, and baked it for 35 min at 350 degrees.

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Birthday cake bread pudding!!

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If no one wakes up, I’m going to go get a spoon and destroy this thing. Who’s with me?

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