Jessie Oleson (aka Cakespy) drops by every week to share a delicious dessert recipe. —The Mgmt.

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[Photographs and original illustrations: Cakespy]

When you have over 30 birthday cakes, you've got to do something with the leftovers. And you can only eat so much Birthday Cake French Toast.

Having found myself in such a situation following my recent 30th birthday party, I decided to get creative with the leftovers. Naturally, on the list was employing a trusted bread pudding recipe, but swapping leftover birthday cake for the called-for carbohydrate.

This makes for a deliciously buttery, buttercream-studded variety of bread pudding, soft and sweet in the middle, and punctuated by sweet, crunchy bits of frosting on top, which reached a semi-caramelized state during the baking process. Happy post-birthday, indeed.

Get the Recipe

Birthday Cake Bread Pudding »

About the author: Jessie Oleson is a Seattle-based writer, illustrator, gallery owner, and cake anthropologist who runs Cakespy, an award-winning dessert website. Her first book comes out this fall.

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