Birthday Cake (and leftover-cake bread pudding)

Earlier this week it was my birthday! My Partner decided to make me a birthday cake - the first cake he has ever made. I wrote up detailed instructions, came down into the kitchen a couple times to say "No, you didn't ruin it, it's supposed to look like that.", and generally fretted. He spent most of the cooking time in one sort of panic or another, but the result was fantastic!

 It was a very 'birthday cake' flavored birthday cake, if that makes any sense. A yellow cake with cream cheese icing - simple but classic.

He is working clearing out storm ponds, and has pulled a few cool items out of them. This cute plate is one of them. (I put it through the dishwasher first, don't worry)

And here he is decorating the cake. He was a little upset that it wasn't perfectly smooth, but it's pretty impressive for a first attempt!

We ate the cake for two days, and still had a quarter of the cake left on the third morning... so I made bread pudding out of it!

(I forgot to take a picture before we served ourselves)
Making bread pudding out of leftover cake is super easy. I used my bread pudding recipe, but left out the sweeteners.

Leftover-Cake Pudding
1/4 of a two layer cake, cut into cubes (frosting and all)
2 eggs, beaten
1 1/4 cup milk
1 tsp vanilla
1/2 tsp cinnamon

(if you use a frosting that is more sugary than my cream cheese frosting, you might want to scrape most of it off of the cake before you begin.)
Preheat the oven to 350*
Place the cubed cake into an 8" square cake pan.
Whisk the eggs, milk, vanilla, and cinnamon together in a small bowl.
Pour the egg mixture over the cake and press down with the back of a spoon so the cake is all moistened.
Bake in the preheated oven for 35 - 45 minutes, until the top is lightly browned and the center is set.
Spoon onto plates and enjoy!

Bread Pudding with Raisins and Honey

I like Bread Pudding (would I be blogging it if I didn't?) and it is very simple to make.
Bread Pudding - makes 1 loaf pan (serves approximately 2 as breakfast)
1 cup milk
2 eggs
3-4 slices of bread, cubed
1/4 cup raisins
1 tbsp butter
1/4 cup maple, honey, agave, or whatever
cinnamon, vanilla, etc
Cut your bread slices into cubes and place in the loaf pan, drizzle with honey and raisins and toss to coat. In a small bowl beat the eggs together with the milk. If using maple or agave, add to the milk egg mixture, add vanilla and a dash of cinnamon if using. Pour gently over the bread cubes, pushing down with a fork or spoon so all the cubes are coated. Dot the top of the pudding with butter. Bake at 350* for 45 minutes to an hour until the center is raised and set. Remove from oven and spoon out onto plates.
I enjoy how the top of the pudding is crispy where the bread cubes stuck out of the custard, and the underside is smooth and creamy. This recipe isn't overly sweet - but part of the pleasure is trying to get a raisin in every bite.

Double Batch of Bread Pudding

This recipe is pretty adaptable as well. You can use pretty much any neutral-tasting bread product, like leftover waffles, pancakes, biscuits, etc. Even leftover french toast can be used with good results. The seasonings are also pretty forgiving. My father likes to add a dash of nutmeg - I enjoy spreading a few handfuls of slivered almonds on top before baking. I have had it with crushed pineapple, apple, various berries, cranberries, apples, etc. added to the mix.
You can also make this a dessert dish - Increase the sweetener and serve with a lemon or orange custard like the one at the end of the Crepes recipe.