Leftover Cake Bread Pudding

Directions

1. 1
   For the Pudding: Preheat oven to 350 degrees and spray a 9 x 13 pan with cooking spray
2. 2
   Place 5 cups of your cubed cake into a large bowl, set aside
3. 3
   Beat eggs in a medium sized bowl, set aside
4. 4
   In a medium sauce pan, heat your milk and butter on low to medium heat until the edges begin to bubble, butter is melted and milk is about to boil
5. 5
   Slowly pour hot milk into beaten eggs whisking constantly as to not scramble your eggs
6. 6
   Continue to whisk until smooth and add salt, almond extract, and cinnamon, whisk together
7. 7
   Pour milk mixture over cake, then sugar, and gently toss with a spatula or spoon, cake may break apart a little or get very mushy, don't be scared
8. 8
   Pour cake mixture into 9 x 13 pan, spread out evenly with spatula
9. 9
   Take reserved 1 cup of cubed cake and place throughout mixture, especially where is looks like more liquid than cake
10. 10
    Bake for 40-45 minutes, until edges begin to slightly pull away from pan and top is golden brown
11. 11
    Allow to cool slightly before topping with glaze
12. 12
    For the Glaze: In a medium saucepan, whisk together sugar, salt and cornstarch, then pour in milk and whisk to remove lumps
13. 13
    On medium heat bring to a boil, and whisk constantly for 1 minute, until mixture thickens
14. 14
    Remove from heat, pour over bread pudding and sprinkle with coconut flakes, or garnish of your choosing
15. 15
    Store remaining in refrigerator sealed or tightly wrapped