Guest Post: Something Swanky Bakery

My mom is out of town right now, and not able to get to a computer, so we are having my friend, Ashton, to guest blog. Her blog, Something Swanky is amazing! You should go check it out. Ashton said I could introduce her, which really means she's asking for it. Ashton and I first met at a week-long, church youth camp called EFY. This was over 10 years ago!

Why am I posting this picture of myself? I'm the one in pink, with braces and terrible bangs.

 Ashton is looking much classier in black.

Ashton and I ended up marrying mission buddies so we got to rekindle our friendship for a few years while we both lived in the same college town. Ashton's even prettier now than she was when we first met:

Seriously, go check her blog out!!

Hi all you Wayward Girls readers!! Isn't this a fabulous blog? I was so excited to be invited here today, and as any polite, southern guest should-- I brought along dessert!

This {cake} bread pudding recipe is a new-found favorite of mine, and I think you'll like it too-- especially since it's super easy to change around, using any flavors you like best. Me? I went with Chocolate Chip Banana and Peanut Butter on top :) {Not a banana person? That's okay, check out this drool-worthy chocolate version!}

My favorite thing about this recipe (aside from it's decadent deliciousness, obviously) is that it's an absolutely ideal solution for A) leftover cake and B) accidentally over-baked, dried-out cake (not that anyone here ever does that. Ahem). So pull out your leftovers for this one, ladies!!

Step 1: you'll need about 3/4 of a baked 9x13 cake-- leftover or freshly baked, up to you-- I've done it both ways :) Here's the chocolate chip banana cake recipe that I used: Banana Cake VI. I added about a cup of chocolate chips.

Melt down half of your frosting and pour over the baked cake.

{There's a lot of room for adaptability here-- I used a peanut butter "ganache" (approx: 1/2 cup PB, 3/4 cup whipping cream, 1/2 cup powdered sugar) instead of the cream cheese frosting recommended in the recipe. You could really do whatever you'd like-- chocolate ganache, store bought frosting, a simple powdered sugar glaze, etc.}

Alright, so we have our cake. Next up--
Step 2: Once cake and frosting are completely cool (you're one step ahead of the game if you're using leftovers!), cut cake into approximately one inch chunks. Like this:

Step 3: Ok, this part's a little messy, but it's worth it. Scrape your cake chunks into a well greased and floured 9x13 baking dish. Don't be tempted to wait and frost your cake after this step-- you want it done before so the frosting is incorporated in the bread pudding!

Step 4: Whisk together 4 eggs and 2 cups of milk. Pour over the cake and refrigerate for at least 30 minutes. {don't skip the wait time! or else you'll have baked egg in your pudding to show for it-- I speak from experience, unfortunately}. It's going to look kind of mushy:

Step 5: Bake at 350º for 30-35 minutes. Let cool for 5 minutes. Melt down the remaining frosting and pour it over the pudding. Top with whipped cream and scarf it up!!

Thanks to the Wayward Girls for having me over today! And feel free to swing by my blog, Something Swanky, anytime you'd like :) I'll be happy to see you!