A great way to use leftover cake scraps from your adventures in baking!
Yield: 4 servings
Prep time: 15 min.
Cook time: 45-50 min.
3 cups of cake “scraps” (or, you can use cubed stale bread and make a bread pudding)
4 large eggs
1 cup milk
1/4 cup heavy cream
1/2 cup sugar
1/3 cup light brown sugar
1 tsp. salt
1 tbsp. vanilla extract
3 tbsp. butter (melted)
Sweetened condensed milk, chocolate sauce, whipped cream, etc. for topping as desired
Preheat oven to 350* .
Lightly grease 4 ramekins or small oven-proof bowls. Place the cake scraps into the ramekins packing them in gently.
You want to make sure there is room for the custard to soak all the layers. Set aside.
Place a medium sized saucepan full of water on the stove on med-high heat. You want it really hot, but not boiling. Should the water boil, simply add some cool water to bring the temp down again.
In a medium sized mixing bowl, combine all other ingredients and whisk until thoroughly combined.
Carefully pour the custard mixture over the cake, allowing the mixture to soak in and repeating until all of the ramekins are filled.
You may have a little custard mix leftover. You could always pour it into an extra ramekin and add cinnamon or raisins and bake along with the puddings as extra little “flan like” desserts.
Place the custard filled ramekins in a 13 x 9 baking sheet so they have some space in between and are not touching. Carefully pour the very hot water into the pan so that it covers the ramekins to the halfway mark.
Place the pan into the oven and bake until the tops are a golden brown, about 45 minutes or so.
Once again, being very careful, remove the pan from the oven and use a mitt to remove the hot ramekins onto a dish towel or cooling rack.
After about 10 minutes or so, use a butter knife to release the puddings from the ramekins and invert onto your individual serving plates.
Top with sweetened condensed milk and/or chocolate sauce, a scoop of ice cream, fresh berries, etc. Enjoy!