Fruitcake leftover pudding

The holidays are over, and if you still have leftover fruitcake, don't let it go to waste. Transform those remaining slices into a delicious snack with just a few easy-to-follow steps.

"This Fruitcake Leftover Pudding is quite special because it gives a different taste profile to your usual fruitcake," says chef-instructor Pixie Sevilla. "It also adds a creamy texture to it."

The pudding recipe only requires a few ingredients and a simple procedure wherein you can just mix everything together, place in a baking pan and bake.

"You can even bake this in an air fryer," she adds.

According to Sevilla, the longer the bread is soaked in the mixture, the better the taste of the pudding. This can be served with a scoop of vanilla or caramel ice cream on the side. However, you can also opt to serve it warm paired with a freshly brewed coffee or tea.

"Most of the ingredients used here is available in your pantry. It is also something you can make when you have surprise guests," Sevilla shares.

Fruitcake Leftover Pudding

1 tbsp softened butter

Leftover fruitcake, diced or cut into chunks

½ c full cream milk

½ c all purpose cream

2 large eggs

3 tbsp brown sugar

¼ tsp vanilla

1 tsp orange zest

1 tbsp white sugar + ¼ tsp cinnamon

Preheat oven to 375oF. Butter a loaf pan with the softened butter. Place chunks of fruitcake in the pan.

In a bowl, whisk to combine the rest of the ingredients except for white sugar and cinnamon. Pour this mixture onto the fruitcake chunks. Make sure all pieces are moistened. Leave at room temperature for 20 minutes or cover with plastic wrap and refrigerate for a few hours.

Sprinkle sugar-cinnamon on top and bake for 20 minutes. Decrease temperature to 325^oF and bake for another 20 to 25 minutes until top is puffed and golden. Insert a toothpick. It should come out clean.

Let cool. Serve a bit warm with whipped cream or ice cream on top.