When life gives you a somewhat dry Maple Yogurt Cake that no one wants to eat. . . make Maple Bread Pudding!
Have you ever had a baking disappointment that wasn’t quite a disaster but wasn’t really very good either? For whatever reason, my maple cake was so dry that we sort of left it on the platter for a few days. Rather than throw it out, I reinvented it.
To help along the already-dry cake, I broke it into chunks and allowed it to dry further overnight.
The next day, I assembled a batter, just like something I would use to make French toast, to soak the cake.
I used about a cup each of Silk Pure Almond Milk and organic skim milk. I have said it before, but the Silk is absolutely delicious to drink, the only almond milk I can drink on its own. And it is great for baking.
I mixed the milk with two eggs, a ton of cinnamon, and some fresh nutmeg.
Then I fully soaked all of the cake in a loaf pan, putting it in the refrigerator for an hour before baking it.
Once I was sure the cake was soaked, I popped this into the oven at 350 for 25 minutes. I just checked it frequently to make sure it didn’t dry out too much. The end result was a custard-y light bread pudding. Perfect with a drizzle of maple syrup, this was still technically cake but made for both a nice dessert and a good breakfast, paired with mixed berries.
I was glad that I could salvage the cake, and I love making bread pudding, so I found this recipe easy and perfect for my mostly-novice dessert skills.
In other news, I just can’t warm up today. And its not even that cold out. And I am really itching to go to the gym to lift weights, but am afraid I am not back up to 100% yet as I still have a cough. Any ideas on good workouts to ease myself back into exercise?