Moist Stale Bread Cake
A brilliant zero-waste dessert that turns leftover stale bread into a soft, golden cake bursting with vanilla flavor. This budget-friendly recipe comes together in a single blender step and delivers a wonderfully moist crumb that will surprise everyone at the table.
🛒 Ingredients
16 servings
- 4 to 5 slices of stale bread (about 300 g / 10 oz)
- 3 large eggs
- 1 cup (200 g) granulated sugar
- 1 tablespoon unsalted butter, softened
- 2 cups (500 ml) warm whole milk
- 1 teaspoon pure vanilla extract
- Pinch of freshly ground nutmeg
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Directions
- 1
Preheat your oven to 350 °F (180 °C). Generously grease a bundt or ring pan with butter.
- 2
Tear the stale bread into chunks and soak them in the warm milk for about 10 minutes until completely softened.
- 3
Transfer the soaked bread and milk to a blender. Add the eggs, sugar, butter, vanilla extract, and nutmeg.
- 4
Blend on high speed until you get a completely smooth batter with no lumps.
- 5
Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until the top is deep golden and a skewer inserted in the center comes out clean.
- 6
Allow the cake to cool in the pan for 10 minutes, then unmold and serve warm or at room temperature.
💡 Chef's Tip
For extra richness, substitute half the milk with heavy cream. A dusting of powdered sugar right before serving makes for a beautiful, classic finish.
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