Cake Bread Pudding

Bread pudding is a favorite at our house but it’s not your typical bread pudding. We make ours with leftover cake or donuts. A variety of cakes or donuts has good flavor, texture and looks festive. While we typically have some leftover donuts at the end of the week, we don’t usually have leftover cake. But Walmart sells a variety cake with 4 flavors of cake that is perfect for this recipe.

The rum sauce makes a lovely addition to any bread pudding. You can use more or less rum. Both of these recipes are very forgiving and allow for a good amount of variation. There is no problem with using a mix of cake an donuts or other sweet bread items that you want to throw in.

I typically make mine in a disposable pan if I’m taking one to a potluck or family gathering. Cake bread pudding is a hit at any weekend brunch. It’s quick, easy and can feed a crowd in a flash.

Cake Bread Pudding

Ingredients

• Enough cubed cake or donuts to layer a 9X13 baking pan or dish. It’s okay if you put more cake or donuts in and variety is a plus. Stale or dry is good, but not totally necessary.
• A good handful (or more) of golden raisins.
• 2 cups of milk
• 4 eggs
• Cinnamon (1 teaspoon or more)
• About 1 tablespoon vanilla
• 1 stick of butter

Instructions

Preheat oven to 350.

Spray 9×13 baking pan with Pam. Layer cubed cake or donut chunks in the pan.

In a bowl beat 4 eggs with a whisk. Then beat in milk, cinnamon and vanilla.

Pour mixture evenly over cake or donuts.

Let the mixture soak in for at least 15 minutes. If your cake or donuts were particularly stale, stir after 15 minutes and let sit for 15 more.

If you are so inclined, weighting a dish on top of the mixture to press it down is an option.

Slice butter in to pats and place on top before baking.

Bake bread pudding for about 30 minutes or until it is set. A little less time for a convection oven.

Serve warm with rum sauce.

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Cake Bread Pudding

Ingredients

• Enough cubed cake or donuts to layer a 9X13 baking pan or dish. It’s okay if you put more cake or donuts in and variety is a plus. Stale or dry is good but not totally necessary.
• A good handful or more of golden raisins.
• 2 cups of milk
• 4 eggs
• Cinnamon 1 teaspoon or more
• About 1 tablespoon vanilla
• 1 stick of butter

Instructions

1. Preheat oven to 350.
2. Spray 9x13 baking pan with Pam. Layer cubed cake or donut chunks in the pan.
3. In a bowl beat 4 eggs with a whisk. Then beat in milk, cinnamon and vanilla.
4. Pour mixture evenly over cake or donuts.
5. Let the mixture soak in for at least 15 minutes. If your cake or donuts were particularly stale, stir after 15 minutes and let sit for 15 more.
6. If you are so inclined, weighting a dish on top of the mixture to press it down is an option.
7. Slice butter in to pats and place on top before baking.
8. Bake bread pudding for about 30 minutes or until it is set. A little less time for a convection oven.

Recipe Notes

Serve warm with rum sauce.

Rum sauce

Ingredients

1 stick of butter

1 cup brown sugar

3 tablespoons of milk

1 tablespoon of rum….or more

Instructions

Melt the stick of butter in a small saucepan.

Mix in the brown sugar and the mild with a whisk.

When the sugar is completely dissolved and starts to boil, stir in the rum. This may cause the mixture to bubble and froth. Keep stirring for about a minute before taking off of the heat.

Serve over bread pudding or ice cream….or both.

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Rum sauce

Ingredients

• 1 stick of butter
• 1 cup brown sugar
• 3 tablespoons of milk
• 1 tablespoon of rum….or more

Instructions

1. Melt the stick of butter in a small saucepan.
2. Mix in the brown sugar and the mild with a whisk.
3. When the sugar is completely dissolved and starts to boil, stir in the rum. This may cause the mixture to bubble and froth. Keep stirring for about a minute before taking off of the heat.

Recipe Notes

Serve over bread pudding or ice cream….or both.