5 replies to this topic

[TheNoodleIncident]

Just want some quick advice for a bread pudding-like dessert. I have some left over coffee cake (not a very large piece) which I plan to cube for the pudding. I bet I could use a standard bread pudding recipe, but since the texture/structure of the cake is different than the bread I would normally use, any input is appreciated. Anyone ever done this before?

[Mjx]

I'd model my approach on making trifle, since cake breaks down in moisture more easily than bread. What sort of flavours were you thinking?

[TheNoodleIncident]

Flavor wise I'm going to keep it simple. The coffee cake already has cinnamon and brown sugar, so I'd stick with that along with the addition of raisins and some vanilla extract. I thought about adding some Frangelico, but I'll save that for next time.

I was actually afraid that the entire thing might breakdown and turn into a mushy pile.

Edited by TheNoodleIncident, 29 February 2012 - 10:07 AM.

[HungryC]

I thought bread pudding was supposed to be a mushy pile...but if you're concerned about a heavy texture, mix half stale bread and half coffeecake to lighten it a bit.

[andiesenji]

After cutting it into cubes, toast them in the oven (275° F.) for 15 minutes. This will give enough structure to keep the cake from breaking down.
If it is a yeast coffee cake it should hold up better than a quick bread but toasting will help the latter.

You can also add half a cup of panko crumbs, or fresh regular bread crumbs, the latter lightly toasted, to help retain the structure.

Edited by andiesenji, 29 February 2012 - 12:14 PM.

[TheNoodleIncident]

I had considered toasting, and am glad you mentioned it. I'm def going to do that now.