Don't worry if you have too much honey cake leftover, this honey cake bread pudding will have you buying or making extra on purpose. Honey cake is the traditional rosh hashanah dessert, but often it can be dry and dense. Even if it comes out perfect, how much of it can you eat? Don't throw it away, reuse it to make a new dessert.
- Cook Time
- Prep Time
- 8 ServingsServings
- 1 pound leftover honey cake, cut into cubes
- 3/4 cup chocolate chips
- 4 eggs
- 3/4 cup brown sugar
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 cup soy milk
- 1 cup coconut milk
- grated zest of 1/2 orange
Preheat the oven to 350 degrees. Coat a 2-Quart baking dish or eight 6-8 ounce ramekins with cooking spray and set the dish or ramekins in a rimmed baking sheet.
Put cubes of honey cake in dish or ramekins in an even layer. Scatter raisins on top.
In a large bowl, whisk together the eggs, brown sugar, vanilla, cinnamon, nutmeg and salt until blended. Whisk in coconut milk and soy milk and orange zest.
Pour egg mixture over honey cake cubes, then press down with a spatula until completely coated. Let stand at room temperature for 30 minutes.
Put baking sheet with the baking dish or ramekins in the oven, then pour very hot tap water into the baking sheet to about 1/4 inch up the sides of the baking dish or ramekins.
Bake until pudding is just set in the center, 60 to 75 minutes for the baking dish or 35 to 45 minutes for ramekins. Remove and let cool until warm to the touch.