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- Joined Dec 22, 2009
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):
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Ingredients
Directions
recipe from another site(not sure if I'm allowed to post links to other recipe sites):
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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
- Preheat oven to 350 degrees F (175 degrees C).
- Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
- 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.
- Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.