Wedded Bread Pudding

Wedded Bread Pudding
Staff Writer
Thinkstock/iStockphoto

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.

Click here to see What to Do with Leftover Wedding Cake

2
Servings
595
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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)

Directions

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.

Nutritional Facts

Total Fat
23g
33%
Sugar
1g
1%
Saturated Fat
8g
33%
Cholesterol
222mg
74%
Carbohydrate, by difference
18g
14%
Protein
73g
100%
Vitamin A, RAE
89µg
13%
Vitamin B-12
6µg
100%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
224mg
22%
Choline, total
259mg
61%
Fiber, total dietary
2g
8%
Folate, total
59µg
15%
Iron, Fe
6mg
33%
Magnesium, Mg
78mg
24%
Niacin
12mg
86%
Pantothenic acid
2mg
40%
Phosphorus, P
571mg
82%
Riboflavin
1mg
91%
Selenium, Se
81µg
100%
Sodium, Na
272mg
18%
Vitamin D (D2 + D3)
2µg
13%
Water
247g
9%
Zinc, Zn
14mg
100%

Bread Pudding Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Bread Pudding Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.