Easy Cake Pudding

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Recipe photo
Hands-on time:
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Yield: about 12 servings

Recipe photo

You've heard of bread pudding, right? Cake pudding substitutes cake for the bread — and includes a very interesting secret ingredient: flavored coffee creamer.

Easy Cake Pudding

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Hands-on time:
Baking time:
Total time:
Yield: about 12 servings
Published: 08/21/2012

Ingredients

Cake

  • one 9" square or 9" round cake layer,* your favorite flavor; gingerbread is what's shown in the photo above
  • *This is a great way to use up stale cake.

Custard

  • 6 large eggs
  • 2 cups flavored coffee creamer
  • 1 cup milk: skim, low-fat, full-fat, half & half, or light cream
  • 1/2 to 3/4 cup nuts, chocolate chips, berries, or the topping of your choice
  • *If you prefer not using coffee creamer, see tips (below) for a substitute.

Tips from our bakers

  • If you prefer not using flavored coffee creamer, substitute 2 cups whole milk or half & half for the 2 cups creamer. Sweeten to taste; 1/4 to 1/3 cup sugar should do it.
  • Matching creamer flavor to cake flavor is fun. The pumpkin-flavored creamer you can find at the supermarket during the fall/holiday season is great with gingerbread. Caramel macchiato flavor goes well with both chocolate and yellow cakes, as does French vanilla. Also, don't hesitate to use sugar-free or low-fat creamers; they're every bit as tasty.

Directions

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1) Preheat the oven to 350°F. Lightly grease a 9" square pan with 2" sides; it's important the pan be deep enough, as the pudding will rise as it bakes.

2) Cut the cake into 1" chunks.

3) Place the cake chunks into the pan, squeezing them together but keeping them in a single layer. If you've used a 9" square cake, use only enough of the chunks to fill the pan in a single layer.

3) Scatter chips, nuts, dried fruit, or berries over the cake, pushing them down into the cracks wherever possible.

4) Whisk together the eggs, coffee creamer, and milk. Pour over the cake in the pan; it should just about cover the cake, with perhaps some "islands" remaining uncovered.

5) Bake the pudding for 40 to 50 minutes, until it's set on top and possibly beginning to brown a bit. The pudding's internal temperature, at the center, should be at least 185°F.

6) Remove the pudding from the oven, and serve warm. Or cool and refrigerate until ready to serve. Just before serving, reheat individual servings in the microwave briefly, just until warm. Top with ice cream or whipped cream, if desired.

Yield: about 12 servings.

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