Leftover Cake Bread Pudding - Cake

Method

• For the Pudding: Preheat oven to 350 degrees and spray a 9 x 13 pan with cooking spray
• Place 5 cups of your cubed cake into a large bowl, set aside
• Beat eggs in a medium sized bowl, set aside
• In a medium sauce pan, heat your milk and butter on low to medium heat until the edges begin to bubble, butter is melted and milk is about to boil
• Slowly pour hot milk into beaten eggs whisking constantly as to not scramble your eggs
• Continue to whisk until smooth and add salt, almond extract, and cinnamon, whisk together
• Pour milk mixture over cake, then sugar, and gently toss with a spatula or spoon, cake may break apart a little or get very mushy, don't be scared
• Pour cake mixture into 9 x 13 pan, spread out evenly with spatula
• Take reserved 1 cup of cubed cake and place throughout mixture, especially where is looks like more liquid than cake
• Bake for 40-45 minutes, until edges begin to slightly pull away from pan and top is golden brown
• Allow to cool slightly before topping with glaze
• For the Glaze: In a medium saucepan, whisk together sugar, salt and cornstarch, then pour in milk and whisk to remove lumps
• On medium heat bring to a boil, and whisk constantly for 1 minute, until mixture thickens
• Remove from heat, pour over bread pudding and sprinkle with coconut flakes, or garnish of your choosing
• Store remaining in refrigerator sealed or tightly wrapped