Bread pudding made from cake scraps

Crush the cake scraps into small chunks, spread on a parchment lined sheet tray, sprinkle with salt and toast in the oven at about 375 until toasty.

Whisk the eggs, heavy cream, brown sugar and cinnamon together into a custard.

Spoon the toasted cake bits into a cast iron or shallow baking dish, pour over the custard and refrigerate until the next day.

Sprinkle brown sugar over the top, dot with butter and add a heavy pinch of salt.

Bake at 400 for about 30 minutes, until the topping is syrupy and crunchy and the inside custardy.