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.
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.
I then made a custard with 3 eggs, 2 cups of milk, 1/2 cup of sugar, and some vanilla extract.
I poured the custard over the crumbs, and baked it for 35 min at 350 degrees.
Birthday cake bread pudding!!
If no one wakes up, I’m going to go get a spoon and destroy this thing. Who’s with me?