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I usually use it for one of two alternative desserts: Cake Pops or Bread Pudding. Today I’m sharing with you an easy tutorial for Leftover Cake Bread Pudding! Now obviously this recipe will work with any cake.
2 cups of leftover cake of choice 3 eggs 2 cups of milk 1/2 cup of sugar 1 teaspoon of vanilla extract 1 teaspoon of ground cinnamon 2 tablespoons of melted butter.
Just blitz your leftover cake in a food processor until it’s nice and crumbly, then throw in the rest and blitz until smooth. It takes minutes, and you’ll be left with a thick and chocolatey batter that will bake into the fudgiest brownies ever! If you use chocolate cake scraps, it will be much deeper in flavor, but vanilla would work, too.
For thick chocolaty flavor, fill the pie crust with prepared pudding. For a mousse-like consistency and lighter flavor, fold thawed frozen whipped topping into the pudding before you spread it in the pie. Assemble this dessert ahead of time in individual glasses or one big serving bowl.
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