Food, Food-Filled Fridays

Food-Filled Fridays: Thou Shall Not Waste

I have an aversion to wasting food. I think I’ve mentioned that.  I don’t know whether it was the way I was raised, my eternal fear of being hungry, or my stinginess towards spending money, but I hate throwing away anything edible.  Some of you might smile and know exactly how I feel, while some of you continue to just think I’m “weird” — I don’t blame. I know I’m weird.

However, until recently, there were a few things even I would consider throwing away, specifically old desserts. After all, if the cake is not being eaten, what are you to do?  If the gluten-free cake gets too dry and crumbly to do anything with, why not just discard it, right?

Recently, Adam and I were given about half of a Sweet Sin gluten-free cookies and cream cake.  About that same time, I had made a chocolate cake for Adam (which was delicious and moist), so Adam didn’t really touch the store-bought cake.  It had been sort of dry to start with, but after a few days in the fridge, it was dry and not appetizing to him at all.  I’m not a big sweets eater, but throwing out half a cake seems like a huge financial waste to me, so something had to be done.

A little research brought me a recipe for coconut bread pudding that could be made from anything from extra French bread to leftover hot dog rolls.  My curiosity won out, and I made a coconut chocolate cake bread pudding that not only avoided the waste but tastes amazing!

Coconut Chocolate Cake Bread Pudding

Serves 6

1 tablespoon butter
1/2 cup honey
2 eggs
1/2 egg yolk
1 (14 ounce) can coconut milk
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
1 tablespoon coconut extract (I didn’t have this. I use a coconut smoothie mix.)
3/4 cup flaked coconut, divided
1/4 cup fresh coconut
1/2 chocolate cake

Preheat the oven to 325°. Grease 9×13 baking pan with butter.

Mix together all ingredients (except fresh coconut and cake) until smooth.  Stir in 1/2 c. of fresh coconut. Cut up the leftover cake into 1-inch cubes. Fold into coconut/sugar sauce.  Pour into baking dish and let sit for 30 minutes.


Bake for 25 minutes. Sprinkle top with remaining 1/4 c. fresh coconut.  Bake for an additional 25 minutes or until the top is sort of springy.

Serve warm with a nice dollop of vanilla ice cream on top!  SO good!


So, what kind of leftovers do you have and how can you revolutionize them, so they aren’t wasted?

Well, lunch is calling my name, so I’m signing off. 🙂  Tune in next week for more Food-Filled Fridays!!!

3 thoughts on “Food-Filled Fridays: Thou Shall Not Waste”

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s