Costume Change: From Breakfast Puff to Breakfast Cake!

Remember the tower of goodness from yesterday’s post?

Well, these little beauties were good enough as is, but they became unpleasantly dry and stale after 2 days.  Especially since My Gazelle has a problem with re-sealing the Press-N-Seal.  I love him anyway.

And, his inability to properly re-cover food items inspired me to channel a little bit of Sarah, and get to work on repurposing these beautiful spicy muffin-like treats.

The costume change was loosely based on two of Sarah’s recent creations involving leftover frozen cakes (she made cupcakes out of the leftover menagerie), and her carrot cake pudding.  I combined both concepts.  It seemed like a good idea.

The basic composition of these babies was made with PW’s recipe for French breakfast puffs.  I didn’t use straight butter to dip them in, because that felt a little too rebelious, so I used Earth Balance margarine instead.  It eased the pain a little.

I chopped up the little muffins into 4’s, then combined them in a bowl with multi-grain oats, grated carrots and zucchini, nutmeg, pumpkin pie spice, & a cup of unsweetened applesauce.  There was already so much sugar present in the original recipe that there was definitely no need to add more!

In a saucepan, I combined about 1.5 cups of milk with 2 eggs, and cooked on low until I had a custard.

Then, I poured the custard-y love over the chopped muffin-veggie-spice-applesauce mixture, and combined everything.

I packed the mixture into individual Pyrex dishes, and baked at 350 degrees for 40 minutes.

The result is sort of like a cake, and sort of like a bread pudding.

But, it is all yuminess.

In hindsight, I should’ve added raisins or pineapple.  But, I suppose I’ll have to try that next time I have some stale muffins.

For now, I’ll just eat it and shut up.