Almond Cake Bread Pudding

A week or so after I had made the Almond Cake to eat with our CSA strawberries, Joe looked in the refrigerator and commented that we needed to do something with our leftover cake. The cake was dry and stale; not at all appetizing. Bread pudding has always been a family favorite (mine without raisins) so I was quick to take Joe's advice to make it with our leftover cake. The only problem was that it was nearly impossible to find a recipe for using leftover cake instead of leftover bread. Now most people would not see this as a big deal, but I am a strict recipe follower. Baking is different than cooking since the measurements need to more exact. We only had a little bit of cake left so I decided to just bite the bullet and give a recipe I found online a try, making adjustments as I went. Now I had to halve the recipe since we did not have a lot of cake left. Make sure to adjust your own recipe for the amount of cake (or bread) you have.

Almond Cake Bread Pudding


3 1/2 c. stale almond cake
1/2 c milk (I used skim because it's all I had)
1 c. heavy cream
1 1/2 eggs (try your best but if 2 slip in it's fine)
1/4 c. sugar
1/2 tsp cinnamon
1/2 tbsp. vanilla

Spray a 9 x 9 baking dish with cooking spray or cover with butter. I used cooking spray and then parchment paper so the clean-up would be easier. Cut the cake in to small cubes and cover the bottom of the dish. Whisk the other ingredients together and pour over the cake. Make sure each cube is coated/covered with liquid. Bake at 325 degrees for about 40 minutes.

I was so surprised and happy to discover that not only did the custard set, but the dessert actually tasted good. It was even enjoyed by my non-sweet loving boyfriend. It was great to turn an old dessert in to new; a "recycling" of cake.