Leftover cake bread pudding recipe

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Turn dessert into breakfast with this sweet bread pudding made from yesterday's cake.

Leftover cake bread pudding

It's well-known that leftover bread makes some of the best bread pudding. This is because it is drier and it can soak up more of the delicious egg/cream mixture that makes bread pudding so good. Well, if it's true for old bread, it's true for old cake, too. That's why you can take your old cake and turn it into some of the most unique, sweet and wonderful bread pudding you have ever had. Although finding leftover cake isn't exactly easy.

Yields 1 bread pudding (about 12-16 servings)

Note: this recipe assumes a chocolate cake. If you are using white or yellow cake, omit the cocoa powder.


  • 2 cups heavy cream
  • 1/2 cup sugar
  • 1 cup cocoa powder
  • Juice and zest of two oranges
  • 4 eggs
  • 4 tablespoons butter
  • 2 cups of chocolate cake cubes
  • 2 bananas, chopped


  1. Preheat oven to 350 degrees F.
  2. In a saucepan over medium heat, bring the cream, sugar, cocoa powder, orange juice and zest to the point it is just steaming.
  3. While the cream is heating, crack the eggs into a bowl. Once the cream has started to steam, add about 1/4 cup of cream to the bowl and stir.
  4. Remove the cream from the heat and pour in the eggs. Stir to incorporate. Set aside.
  5. Grease an oven-safe dish with butter and arrange the chocolate cake in it. Pour the egg/cream mixture over the cake and then top with bananas.
  6. Bake until the cream has set, about 20 minutes.

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