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Requested by:

Photo by Peach

Cooking Level: Expert

Home Town: Savannah, Georgia, USA
Peach is looking for: (5 recommendations)
I attempted to make vannila mini cupcakes. Left them in the oven a couple of minutes too long and boy oh boy are they DRY! Don't want to waste them so I am thinking of using them to make the bread pudding inside but cut down on the sugar and vanilla. Do you think it will work?

Recommend a recipe

Last updated: Mar. 31, 2013 9:58 am
Posted: Mar. 31, 2013 5:25 am
 
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Photo of: Bread Pudding III

Bread Pudding III

Submitted by: GODGIFU 
This is a traditional bread pudding in which blended egg and milk are poured over cubes of stale bread and raisins and then baked in a moderate oven. 
Recommended by: Peach
Mar. 31, 2013 5:26 am
And adding peaches to it for dessert today...
Comments:
Christina
Mar. 31, 2013 5:30 am
Hmmm, Personally, I think it might turn to mush...maybe a trifle of some sort? You can still use the peaches...
 
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Photo of: Fresh Peach Trifle

Fresh Peach Trifle

Submitted by: Noodlefork 
Home Town: Chicago, Illinois, USA
Living In: Davenport, Iowa, USA
Celebrate the heavenly taste of fresh summer peaches in this adaptation of a traditional trifle. An easy, fabulous dessert. 
Recommended by: Christina
Mar. 31, 2013 5:31 am
Maybe something like this, but replace the angel food cake w/ cut up cupcakes.
Comments:
Litegal1
Mar. 31, 2013 5:37 am
I'd suggest simply slicing them in half, putting a dollop of whipped cream (or pudding for added moisture ?) on top and then drizzling some chocolate syrup over all. Top with a sliced nuts or berries......OH! sliced strawberries might be nice...mini strawberry cakes? Or perhaps a warmed raspberry jam?
 
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Photo of: Tres Leches Cake

Tres Leches Cake

Submitted by: Monica 
The three milks in this egg rich Mexican cake are used to macerate and frost this high, single-layer cake decorated with Maraschino cherries. 
Recommended by: Linda (LMT)
Mar. 31, 2013 6:02 am
maybe make a trifle like dessert but use a tres leches soak ??
Comments:
Marianne
Mar. 31, 2013 6:04 am
How about some lemon curd poured over them after they've been cut in half down the middle?
 
Recommended Recipe:
Photo of: Pastry Cream

Pastry Cream

Submitted by: CHRISTINIBEANIE 
This is a classic pastry cream often used in bakeries and restaurants. It can be used as a filling for cakes, pies, and breakfast pastries. To make a lighter filling for cream puffs and eclairs, fold in plain whipped cream. 
Recommended by: Peach
Mar. 31, 2013 6:14 am
OK. the Triffle idea may work. What if I did it useing this pastry cream and fresh strawberrys?
Comments:
Litegal1
Mar. 31, 2013 7:51 am
I think that sounds wonderful
 
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Photo of: Orange Juice Cake

Orange Juice Cake

Submitted by: Debbie Rowe 
This cake is similar to a rum cake, but you substitute orange juice for rum. 
Recommended by: Sue, aka Ethel's daughter
Mar. 31, 2013 9:58 am
This is an old-fashioned type orange juice cake, where years ago when it was made from scratch, an orange juice mixture was poured over the baked cake (while it was still warm... but the idea may still work)
 
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