Stale Bread Cinnamon Cake
A brilliant zero-waste bake that transforms leftover bread into a moist, golden cake with warm cinnamon notes. Budget-friendly, pantry-staple simple, and ready in under an hour.
🛒 Ingredients
12 servings
- 8 to 10 slices stale bread or day-old rolls
- 3 large eggs
- 3 to 4 cups whole milk (enough to reach cake-batter consistency)
- 1¼ cups granulated sugar
- 3 tablespoons melted butter or margarine
- 2 teaspoons ground cinnamon, divided (for batter and topping)
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Directions
- 1
Tear the stale bread into chunks and place in a large mixing bowl. Pour in milk gradually, stirring, until the mixture reaches a thick cake-batter consistency. Let soak for 5–10 minutes.
- 2
Mash and stir the soaked bread until smooth and lump-free. The texture should resemble a soft, pourable cake batter.
- 3
Add the beaten eggs, sugar, and melted butter. Mix well until fully combined. Stir in 1 teaspoon of cinnamon.
- 4
Preheat the oven to 350 °F (180 °C). Grease and flour a large rectangular baking pan.
- 5
Pour the batter into the prepared pan and dust the surface generously with the remaining cinnamon.
- 6
Bake for about 40 minutes until the top is golden brown and a toothpick inserted in the center comes out clean. Allow to cool slightly before slicing.
💡 Chef's Tip
Add milk gradually — the exact amount depends on how dry the bread is. The batter should look like a regular cake mix, not a liquid. Do not overfill the pan or the center may not set properly.
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