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bread pudding with cake instead of bread? - Page 2

post #31 of 35
5/21/12 at 12:55pm

I have made it combining bread and cake : added almonds slivers and raisins, finished it off with maple syrup hot out of the oven & added cinnamon. It is served with cream and berries here.

 

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post #32 of 35
5/21/12 at 2:05pm

Sometime when it is done like that here with cake or cake crumbs it is called a Brown Betty usually done with apples or peaches.  I love it wih soft serve ice cream on top  or vanilla bean sauce  Send me some.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...
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post #33 of 35
6/14/12 at 1:16pm

Thanks for this recipe.  Made an absolutely delicious, dense lemon cake with fresh lemon yesterday and would like to change it up tonight.  This looks like a perfect solution -- will let you know.

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post #34 of 35
7/25/12 at 1:39pm

I have never made a bread pudding using cake. However I have made it using pumpkin bread. I take the bread and slice it and toast it in a slow oven. Then make as usual for bread pudding. Then make a caramel sauce to pour over it. It turns out very good.

 

If I was going to try it with a cake, I would toast the cake first.

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post #35 of 35
9/18/12 at 3:39pm
Quote:
Originally Posted by Squirrelman View Post

Hi, at my old job we used to use up out leftover danishes and croissants by adding it to the bread pudding. and imo they tasted great in the bread pudding. I have some leftover cake layers that I didnt use and would like to use it for bread pudding because the cake is very flavorful. question is should I make any changes to the bread pudding recipe I plan on using? (below) one recipe I read excluded the sugar when using cake instead of bread, but my old job just used the original recipe when we added danishes and croissants to the bread pudding, so should I just leave the recipe as is and use cake (yellow cake by the way) instead of bread? or are their any changes you would recommend? thanks in advance.

recipe from another site(not sure if I'm allowed to post links to other recipe sites):
---------------
Ingredients

  • 6 slices day-old bread
  • 2 tablespoons butter, melted
  • 1/2 cup raisins (optional)
  • 4 eggs, beaten
  • 2 cups milk
  • 3/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract


Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
  3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
  4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
---------------

Same here!!!!!!!! LOL! If we had a golf outting requiring doughnuts, pasteries, muffins etc. they would all go into our bread pudding recipe for the dinner service dessert. Boy! Was it sensational!

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