Happy New Year!!! I’ve been wanting to share this recipe for a long while now. I first tried it out with some leftover cupcakes I’d had. I’ve since tweaked it a bit, and if you’re looking for a fun twist on dessert, Chocolate Cake Pudding with Whiskey Butter Sauce is it!
I first made the Whiskey Butter Sauce with some Bailey’s Bread Pudding back in 2013. The sauce is the best! I’ve been looking for a reason to make it again, and this seemed perfect (I also debated a salted caramel sauce, but thought that would be too sweet and make this pudding far too rich). The pudding is decadent without being overly heavy, and the whiskey butter sauce is silky and warm. It’s a rich dessert that won’t leave you with that “Oh gods, I’ve had too much sugar. Must go lie down now!” feeling.
To start, you need cake cubes. You can go the labor-intensive route like I did, and make yourself a 13×9-inch chocolate cake from scratch, or you can use your favorite boxed mix. Make the cake, and once it’s cooled, cut it into cubes–Around 1 1/2-2 inches. Let them dry out overnight, or place them on a baking sheet and dry them in a 300 degree F oven for about 25-30 minutes.
o 10 times more Vitamin E
o 4 times more Vitamin D
o More than double the Omega-3
o 25% less saturated fat
o 3 times more Vitamin B12
o 38% more lutein
Eggland’s Best eggs also have 175mg of cholesterol, are gluten-free, and have zero-trans fat. I like using Eggland’s Best, just because in my opinion, they’re better quality than regular eggs.
Once your custard is made, add the bread cubes and mix together. Pour the mixture into a baking dish well-sprayed with cooking spray. Bake for about 35-40 minutes. Let rest for 10 minutes.
This is perfect for a large group/dinner party dessert or a potluck. I think it’s good, but Jay said after having a piece, “Yeah, this isn’t going to last long.” So that means it’s REALLY good, and you should make it ASAP.
I did pick a somewhat special occasion to share this recipe. Today happens to be Tramplingrose’s 4-year anniversary! And for the past couple years, I’ve done a giveaway to celebrate my 4 years as a food blogger. This year is no different–This time, it’s for an Eggland’s Best goody bag. It’ll include an EB spatula, tote, whisk, bowl scraper, plush egg, and coupon for a free dozen of EB eggs! To enter, just leave me a comment and tell me what you’d make if you won this prize pack. Something savory? A sweet dessert? Breakfast? Just let me know! If you want additional ideas, check out the various EB sites:
o Eggland’s Best Website
o Eggland’s Best Facebook page
o Eggland’s Best Twitter page
o Eggland’s Best Pinterest page
The winner will be chosen using a random number generator, and will have 24 hours to respond, so make sure you leave an email address, so I can contact you if you win! This giveaway is open to U.S. residents only, and is open from now until 5:30 PM, CST, Friday, January 10th, 2014.
DISCLOSURE: I was provided a coupon for free eggs, as well as two gift packs, one for my use, and one for the giveaway. All nutritional information regarding Eggland’s Best eggs has been taken from their website or their packaging. All opinions about their product are my own.