Confession #110: I’m Not Perfect… Strawberry Cake Bread Pudding

by alexandra

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Perfection is boring, right? There’s lots of advantages to being imperfect, like… making three strawberry bundt cakes in the span of a few days, just so you can finally get it right. Sure. Orrrrr it could have just turned out perfectly the first time – just saying.

Strawberry Cake Bread Pudding from Confessions of a Bright-Eyed Baker

But since I’m not perfect, everyone in my house was recently inundated with strawberry cake for a few weeks. It was the breakfast/dessert du jour for a while, until we were eventually left with just one wedge of cake left, a neglected piece of one of the trial versions that had definitely seen its better days. It was still edible, but dry and just… blah. And I couldn’t throw it out. I wanted to, and I was this close, but I kept thinking that there was hope for it yet. Then, inspiration struck. If you can make bread pudding with stale bread, then why not with cake? Possible? I think yes.

Strawberry Cake Bread Pudding from Confessions of a Bright-Eyed Baker

Bread pudding, cake pudding, I don’t even know what to call this, but it works. Somehow, you can take dry, boring cake and make it delicious again, in the weird way that only bread pudding can do. And I have to say, bread pudding just seems to me like one of the oddest creations bakers ever came up with, but who cares? It’s good. Especially when you add chocolate chips, and a sprinkling of powdered sugar. Seriously, imperfection never tasted so perfect.

Strawberry Cake Bread Pudding from Confessions of a Bright-Eyed Baker


Strawberry Cake Bread Pudding from Confessions of a Bright-Eyed Baker

Strawberry Cake Bread Pudding

  • Yield: 4 six-ounce ramekins


Have some leftover cake that’s lost its pizzazz or was just too dry to begin with? Turn it into bread pudding, toss in some chocolate chips, and you’ve got a whole new treat that you’ll actually WANT to eat.


  • 12 3/4 ounces milk (1 1/2 cups)
  • 3 eggs
  • 3 tablespoons granulated sugar*
  • 1/2 teaspoon vanilla extract
  • 10 1/2 ounces cake, cut into about 1/2″ – 3/4″ cubes (3 1/2 cups when cubed)**
  • 3 ounces semisweet chocolate chips (1/2 cup)


  1. Preheat oven to 350ºF. Place four 6-7 ounce ramekins on a baking sheet and grease them lightly with cooking spray.
  2. In a large bowl, whisk together the milk, eggs, granulated sugar, and vanilla extract until smooth.
  3. Divide the cake cubes between the ramekins. Divide the chocolate chip evenly between the ramekins, sprinkling them on top and using a spoon to toss them in just a bit (too much and they’ll all fall to the bottom).
  4. Transfer the egg mixture to a large container with a pourable spout (like a liquid measuring cup) and pour an equal amount into each ramekin. If you’re using 6-ounce ramekins, they’ll be full to the brim.
  5. Bake for 40-50 minutes (mine took 45), until the bread pudding has puffed up and a toothpick inserted into the center of one comes out clean or just with chocolate on it. Cool briefly, then dust with powdered sugar and serve warm.


*Since this is bread pudding made with cake, and there are semisweet chocolate chips mixed in, I didn’t use much sugar. However, you can feel free to increase the sugar a bit if you’d like.
**Any type of cake should work. Some glaze or frosting on the cake is fine, but you’ll probably want to scrape off any excessive amounts.

How do you feel about bread pudding? Better yet, how do you feel about cake pudding?

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Laura (Tutti Dolci) February 19, 2013

Great way to repurpose your leftovers!
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Manu February 20, 2013

adorable! I wish I could eat these for breakfast!!
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Belinda @themoonblushbaker February 20, 2013

Wow i love this idea. I often use up left over cake by pouring some vanilla rum scented milk on the top and letting it soak so it is like bread and milk pudding. This sounds much more refined than my recipe though. I am giving this a try tonight.

alexandra February 24, 2013

That sounds good! I can imagine turning that idea into an actual bread pudding too. If you happened to try out this recipe, I hope you enjoyed it. :D

sally @ sallys baking addiction February 20, 2013

I love your photos of this bread/cake pudding! The powdered sugar dusting is so pretty. :) I could eat this for dessert just about everyday, trust me.
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alexandra February 24, 2013

Thanks Sally! Powdered sugar is a lifesaver for baked goods that don’t have quite the stunning looks to go with their good tastes. :) And I have to confess, I actually ate these for breakfast! Woops.

Ashley February 20, 2013

Love that you used extras to make this. Such a good idea – I hate throwing things out that didn’t quite work but were still pretty decent : )
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alexandra February 24, 2013

I agree! I really don’t like eating things that don’t taste good to me anymore, but I don’t like throwing stuff out either when its still edible! This was the perfect solution.

Ellen @ Indigo Scones March 19, 2013

Beautiful! And such an awesome idea.
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Eve May 26, 2013

I just did this with blah cake. I added instant leftover pudding, pineapple, cream and eggs. Serving with a pineapple sauce. Wish me luck.:)

alexandra May 26, 2013

Woah, going for the gusto I’d say! Good luck!

Christine October 21, 2014

There is no oven temperature given in the recipe. What did you set yours at?

alexandra October 21, 2014

I’m so sorry about that! Thank you for pointing it out. The oven temperature should be 350ºF and I adjusted the recipe to show that now. :)

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