Wedded Bread Pudding
Make your first days of marriage extra special and surprise your sweetie in bed one morning with this decadent bread pudding made from leftover wedding cake.
- 2 Cups cubed cake
- 1 1/2 Cup milk
- 2 eggs
- 2 Tablespoons sugar
- 1/4 Cup raisins or dried cherries soaked in rum for 10 minutes (optional)
Preheat the oven to 350 degrees. Divide the cubed cake between 2 buttered ramekins. Combine the milk, eggs, sugar, and raisins, if using, and pour over the cake. Bake the ramekins on a baking sheet for 30-35 minutes or until cake has puffed up and the top is spongy when lightly touched.