Bread Pudding Cake

Bread Pudding Cake is made exclusively from Bread Crust or Bread Slice Edges as the main ingredient, no flour of any kind has been used. The bread crust is crumbled and the crumbs have been mixed with egg, milk, sugar, chocolate, and raisins. The batter is slightly thickish kind. Bread Pudding Cake is different from the normal cakes, an effective way of using the leftover breadcrumbs or leftover bread crust edges from sandwiches. No waste of bread but a total use of it.

The Bread Pudding Cake was made as an excess amount of bread crust was left over from making the Ribbon Sandwich with Coconut Coriander Chutney and Carrot - Mayonnaise Paste. I was very lucky that this cake turned out great. A very delicious treat. In fact, I was so surprised that I could use most of the bread crust in making the Bread Pudding Cake. The best part of making the Bread Pudding Cake is that it is no different from making any normal cake, where the breadcrumbs substitute for the flour used in baking any normal cake. Moreover, there is no need of using any butter or oil to make the batter.

Bread Pudding Cake is a very good option for breakfast, can be made on the previous day and eaten as and when you feel like. A quick bite when in hurry for work, would be the best option having all the necessary requirements of breakfast that are a combination of bread, milk, eggs and of course chocolate to make your day.

Ingredients

300 gms Bread Edges or Crust
500 ml Milk
Handful of Raisins
100 gms Chocolate Bar, Grated
4 Tablespoons Sugar
1 Egg
Butter and Breadcrumbs to Grease the tin
7 x 2.5 Inch Round Cake Tin Used for Baking

Servings / Time

10 Servings / 1 Hour

Preparation

I had a lot of bread crust or edges left after making the ribbon sandwiches, so I did not know how to put this to use. so as I searched, I happened to find this recipe for making a Bread Pudding Cake, and it turned out just awesome. Thanks to julskitchen.com.

1. Crumble the bread edges and place it to a large bowl. Boil 500 ml of milk, pour the boiled milk into the bowl of crumbled bread. Allow the bread to soak in the milk until cool.

Mash the bread with a fork if large pieces still left. Allow the mixture to cool.

2. Break an egg and beat the egg in a separate bowl.

Grate a 100 gms chocolate bar in another separate bowl.

3. Once the soaked bread is cooled, add the beaten egg, sugar, raisins and the grated chocolate and mix thoroughly well.

4. Grease a 7 x 2.5 Inch Round Cake Tin and dust with breadcrumbs. Add the above mixture to the baking cake tin, smooth the surface with a spatula.

Cover the cake tin with an aluminium foil or an aluminium lid.

5. Preheat the oven to 180 degrees centigrade.

6. Now add the cake tin to the oven, Bake for around 40 minutes, until crisp on the surface, The cake should be moist inside.

7. Allow the cake to cool. Take off the cake from the tin. Enjoy large slices of the cake.

---