Pinay Panadera's Culinary Adventures: Delicious Cake Pudding

If you have so much bad cake, one of the many ways to use them all up is to make them as cake pudding. I have loads of them. I got orders for cake but I was not satisfied with the result of the little modification I did in the original recipe so I baked another cake. I don't feel good tossing them away. When big sis informed me about the children's potluck at church I thought of bringing cake pudding. It was a right decision as it was a big hit not just with kids but with adults as well.

Cake Pudding
adapted from Joy of Baking

You need
8 cups cake crumbs ( Crumbled leftover or bad cake)

For the custard you need:
4 large eggs
100 g white sugar ( the original recipe calls for 150 g but since the cake is already sweet, I reduced the amount of sugar)
1 1/2 teaspoon vanilla extract
57 grams unsalted butter. melted and cooled
480 whole milk ( I used evaporated milk)
35 g all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon (optional)

1 large peeled, cored, and diced apple (optional)
1 cup raisins (optional)

Knowing there will be many kids at the potluck, I doubled the recipe to have enough for all!

Preheat oven to 350 degrees F (177 degrees C). Butter and line an 8 x 12 baking pan. Set aside.
Place the cake crumbs in a large bowl.

For the custard:
In an electric mixer (or a hand mixer), beat the eggs and sugar until thick about 2 minutes. I was too lazy to take my hand mixer out of its box so I whisked the egg mixture non stop for 2 minutes.

Add the vanilla extract and the melted and cooled butter.

Add milk and stir until well combined.

Pour the mixture into the cake crumbs and let sit for 5 to 10 minutes.

In a separate bowl, mix together the flour, baking powder, salt and ground cinnamon. Stir the flour mixture into the cake crumb mixture.