A bunch of leftover un-frosted cupcakes + dulce de leche = a bangin' dessert with minimal effort.
Yet again, my effort to never throw anything out led me to a new take on bread pudding. I had some leftover cupcakes, dulce de leche I made yesterday and (still) a whole lot of eggs and milk. This is what happened:
Yield: 8 or more servings
10 cupcakes, sliced in half lengthwise *This is what I used, but you could just as easily use leftover bread (cinnamon raisin would be really good) or cake crumbs of any kind*
1 cup whole milk
1/4 cup light brown sugar
1/2 teaspoon cinnamon, plus a little extra
1/2 cup slivered almonds
2 apples, skinned and sliced into slivers
2 cups dulce de leche
Preheat oven to 350 F. I used a 1 1/2 quart oval casserole dish that measures 10"x7 1/2"x 1 3/4". Any casserole dish that comes close to this size will work. Butter the casserole dish and place one layer of cake slices in it. In a separate bowl mix together eggs, milk, brown sugar and cinnamon. Pour half the egg mixture on top of the cake and then top with 1/4 cup of almonds. Repeat this by adding another layer of cake, covering it again with the egg mixture and topping that with the remainder of the almonds. Top with the apples and then pour 1 cup of the dulce de leche on top, being sure to evenly coat everything. Sprinkle a little extra cinnamon on top and bake for 25-30 minutes. Let cool for 5 minutes before serving.