Birthday Cake Bread Pudding Recipe
Quirky, cute, sometimes controversial, always delicious recipes from Jessie Oleson.
[Photographs and original illustrations: Cakespy]
This makes for a deliciously buttery, buttercream-studded variety of bread pudding, soft and sweet in the middle, and punctuated by sweet, crunchy bits of frosting on top, which reached a semi-caramelized state during the baking process. Happy post-birthday, indeed.
Read more: Cakespy: Birthday Cake Bread Pudding
- Yield:12-16
- Active time: 15 minutes
- Total time:2 hours
Ingredients
- 3 eggs
- 2 cans (12 ounces each) sweetened condensed milk
- 1/4 cup butter, melted
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon (optional)
- 3 slices (1 pound) birthday cake, cubed
- sprinkles, for topping (optional)
Directions
-
1.
Preheat your oven to 325°F. Grease a 9x13-inch baking dish. Set to the side.
-
2.
In a large bowl, beat eggs. Add the sweetened condensed milk, sugar, butter, vanilla, cinnamon and salt; mix well. Gently stir in the cubed cake, frosting and all. It may begin to break up in the wet mixture; don't panic. It will bake up just fine. If you'd like, garnish with sprinkles.
-
3.
Pour into your prepared pan and bake for 50-60 minutes or until a knife inserted near the center comes out clean. Serve warm or cold.
This Recipe Appears In
Cakespy: Birthday Cake Bread PuddingThis post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.
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