Growing up, we did not understand the concept of leftover desserts. But my tiny circle of Chicago friends and family are not dessert eaters. When leftover pound cake inspired me to tweak yesterday's pound cake into a regal, upscale bread pudding, even the calorie counters and non-sweet eaters were tempted.
3 -4 cups leftover (about 3-days-old) pound cake crumbs with icing
3 eggs, beaten
1 can (12 ounces) evaporated milk
1 teaspoon vanilla
1/2 teaspoon salt
1/2 cup chocolate chips, optional
Vanilla ice cream, optional
Line a buttered or sprayed medium baking pan (1 1/2 quarts) with cake crumbs. Set aside at room temperature, about 2 hours.
Heat oven to 350 degrees. Whisk together the eggs, milk, extract and salt. Pour over cake crumbs. Top with chocolate chips; lightly toss chips mixture to distribute chips.
Bake until pudding sets, about 40 minutes. Let cool on wire rack 10 minutes before serving with optional ice cream.