The idea of a layer cake with bread pudding taking the place of cake layers has gotten stuck in my head, but I'm not sure what the best approach to take is.
Would a typical 8 or 9 inch round cake pan be deep enough to allow for crispy and more custardy bits? I'm afraid it might all dry out more than I'd like.
For frosting it, I'm torn between trying to adapt a whiskey sauce and make a buttercream or cream cheese frosting out of it, or using ganache. I think the ganache would be less likely to get absorbed and might help maintain structure a bit better.
Is this a doomed proposition? Any thoughts?