Leftover bread gets a second act with this cosy, custardy cake. This cake is made up of cubes of slightly dry loaf soaked in milk custard. It is a sliceable cake studded with apple, walnuts, and chocolate.
It is perfect for lazy weekend brunches or post-dinner dessert. This recipe is fast and intentionally low-waste.
What is Stale Bread Cake?
Stale Bread Cake is a baked custard where day-old bread absorbs a sweetened milk-egg mixture and becomes soft and cake-like after baking. Rooted in frugal cooking traditions, it originally helped households stretch food while creating a comforting dessert.
Variations exist worldwide, from boozy English and French versions to fruitier takes in Italy and Latin America. This one blends tart lemon, crunchy walnuts, soft apple pieces, and melty chocolate for a crowd-pleasing balance.
Pro Tips for the Best Stale Bread Cake
- Use stale or day-old bread, it soaks up liquid without turning into glue. If your bread is fresh, dry the cubes in a low oven for 10–15 minutes.
- Grate the lemon zest directly over the warm milk as it melts for the brightest aroma.
- Chop apples into even small dice so they cook through and distribute evenly.
- If you like a caramelized top, sprinkle a tablespoon of sugar over the surface 10 minutes before the end of baking and return to the oven.
- You can swap walnuts for pecans or almonds. Another option is raisins or dried cranberries instead of chocolate chips, and replace apples with pears in autumn.
Frequently Asked Questions
What bread is best for this recipe?
Bread with some structure, country loaf, brioche, challah, or a sturdy sandwich loaf, works best. Very soft white sandwich bread will still work, but may produce a denser final texture.
My cake is soggy in the middle, why?
Possible causes include underbaking, too-large apple pieces that release excess moisture, or not letting the bread absorb the milk fully. Bake until a skewer comes out mostly clean and the top is set. If the top browns too fast, tent loosely with foil.
Can I add alcohol or flavorings?
Absolutely. Add 1–2 tablespoons of rum, brandy, or orange liqueur to the milk before soaking for depth. Vanilla extract is also a friendly addition.
Is this a dessert or a breakfast?
Both! It’s sweet enough for dessert but mild and warming enough for brunch. You can pair with yoghurt or cream for breakfast, or serve it with ice cream for dessert.
How to Store Stale Bread Cake
Keep leftovers refrigerated in an airtight container for up to 4 days. Reheat individual slices in the microwave for 20–30 seconds.
Ingredients
How to Make Stale Bread Cake
Pour milk into a saucepan, add sugar, butter, lemon zest, and melt gently over low heat.
Pour milk into a saucepan, add sugar, butter, lemon zest, and melt gently over low heat.
Cut the bread into cubes and transfer to a large mixing bowl. Pour the lukewarm milk over the bread and let it sit for 15 minutes.
Cut the bread into cubes and transfer to a large mixing bowl. Pour the lukewarm milk over the bread and let it sit for 15 minutes.
After soaking, press and mash the soaked bread until you reach a slightly chunky consistency. Then beat your eggs in a separate bowl.
After soaking, press and mash the soaked bread until you reach a slightly chunky consistency. Then beat your eggs in a separate bowl.
Stir in the beaten eggs and a pinch of salt into the mashed mixture. Fold in the diced apples, chopped walnuts, and chocolate chips until combined.
Stir in the beaten eggs and a pinch of salt into the mashed mixture. Fold in the diced apples, chopped walnuts, and chocolate chips until combined.
Grease your cake pan, then dust it with breadcrumbs. Pour the batter into the prepared mold and level the surface.
Grease your cake pan, then dust it with breadcrumbs. Pour the batter into the prepared mold and level the surface.
Place in a preheated oven at 360°F/180°C, bake for 65 minutes, and serve.
Place in a preheated oven at 360°F/180°C, bake for 65 minutes, and serve.
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