The Freshman Cook: Chocolate and Cherry Cake Pudding from an “oops”!

Every once in a while, I find myself facing a dilemma because I have made some food, usually from a recipe I am trying to create myself, or put my spin on, and some where along the way it goes all haywire! So, my dilemma is ~ what do I do with the food that didn’t work out? In this case, the food in question is 24 mini cupcakes that I made with a new to me recipe from a cook book I received for Christmas. I changed it a little, and added a red swirl into the batter, and they looked great. Then I took a bite~very dry and not very good! So disappointing! The only thing I could think to do is make bread pudding, but from a cake? I wasn’t too sure. I read a little bit about cake puddings and if they could be done. The consensus was that they were often soggy because cake absorbs so much more of the milk than bread does. But, I thought it was worth a try. So I cut the cupcakes into small pieces and left them to dry out. I made a basic bread pudding, with a few additions, and it is very good. It is rich and has the deep flavors that are found in bread puddings. I added cherry infused dried cranberries and milk chocolate chips, and I am so happy I could turn my “oops” in a “yum”!

 Chocolate and Cherry Cake Pudding

 23 mini Cupcakes-baked

4 Eggs

2 cups Heavy Cream

1/3 cup Sugar

1/2 teaspoon Cinnamon

1/2 teaspoon Vanilla

dash Salt

1/3 cup Cherry infused Dried Cranberries

1/3 cup Milk Chocolate Chips

Preheat oven to 325 degrees.

These are the cupcakes I started with. They look so pretty,

but they don’t deliver on taste. So, on to Cake Pudding!

Cut the cupcakes into small pieces.

In your mixing bowl, add the eggs, cream, sugar,

cinnamon, vanilla, and salt.

Beat together and mix well.

Fill your ramekins 1/2 full with cupcake pieces.

Add chocolate chips and cherry cranberries.

Add more of the cupcake pieces and more chocolate chips 

and cherry cranberries. All of these things are 

divided between the number of ramekins you use. I used 3,

and they are 5 ounces each. You may get more or less,

depending on the size of your ramekins. You can also 

use an 8’x8″ baking dish also.

Fill the ramekins with the egg and cream mix.

Fill to the very top.

Ready for the oven. 

Cook for 40-45 minutes. They are done when 

you can insert a knife in the center, and it comes out clean.

Let cool slightly. Eat when warm.

These would be great for your Valentine’s Day dinner!

Thanks for dropping by The Freshman Cook today!

I am so glad you did!

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