Leftover Cake Bread Pudding

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   ["For the Pudding:

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   Preheat oven to 350 degrees and spray a 9 x 13 pan with cooking spray", "Place 5 cups of your cubed cake into a large bowl, set aside", "Beat eggs in a medium sized bowl, set aside", "In a medium sauce pan, heat your milk and butter on low to medium heat until the edges begin to bubble, butter is melted and milk is about to boil", "Slowly pour hot milk into beaten eggs whisking constantly as to not scramble your eggs", "Continue to whisk until smooth and add salt, almond extract, and cinnamon, whisk together", "Pour milk mixture over cake, then sugar, and gently toss with a spatula or spoon, cake may break apart a little or get very mushy, don't be scared", "Pour cake mixture into 9 x 13 pan, spread out evenly with spatula", "Take reserved 1 cup of cubed cake and place throughout mixture, especially where is looks like more liquid than cake", "Bake for 40-45 minutes, until edges begin to slightly pull away from pan and top is golden brown", "Allow to cool slightly before topping with glaze", "For the Glaze:

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   In a medium saucepan, whisk together sugar, salt and cornstarch, then pour in milk and whisk to remove lumps", "On medium heat bring to a boil, and whisk constantly for 1 minute, until mixture thickens", "Remove from heat, pour over bread pudding and sprinkle with coconut flakes, or garnish of your choosing", "Store remaining in refrigerator sealed or tightly wrapped"]

* Per serving · 4 servings · Values may vary.