POUND CAKE BREAD PUDDING RECIPE - (3.7/5)
Provided by wing118677
Number Of Ingredients 5
Steps:
- Lay your cake pieces on the bottom of a buttered baking dish, fitting them in snuggly next to eachother. Combine 4 eggs, 1 3/4 cups of milk and 1/2 cup of granulated sugar and whisk together. This will be the custard. (you may need a little more milk if you are using more cake). Carefully pour the custard over the cake cubes and press down with a spatula to absorb the liquid. Bake in a 350F oven for about 35 minutes. When ready to serve, cut into pieces and drizzle the warm cake pudding w/ heavy cream (as if the cake-turn-pudding didn't have enough fat & calories).
POUND CAKE BREAD PUDDING
I made something for a wedding that used cubed pound cake, had leftovers and it just screamed bread pudding to me! So this is what I came up with. Served it at a dinner for over a 120 people and it got rave reviews! Not a drop left over either!
Provided by Susan Bartley
Categories Other Desserts
Time 55m
Number Of Ingredients 14
Steps:
- 1. Pre heat oven to 350.
- 2. Cube pound cake and place in 9"x12" baking pan, add dried cherries and toss. Now mix the milk, eggs, vanilla and sugar together till well blended and pour over pound cake and dried cherries.
- 3. Place in 350 oven and bake for 40 to 50 minutes or till a knife inserted comes out clean. Remove from oven and set baking dish on a cooling rack to cool.
- 4. While your pudding is cooling some. Combine sugar and cream in small bowl and set aside. In medium sauce pan melt butter over medium heat, now add flour to make a rue. Cook rue stirring constantly for about 5 minutes, if it starts to brown turn down the heat. Slowly add cream mixture to the rue stirring constantly and continue cooking till mixture thickens. When it reaches a gravy like thickness add vanilla and spices. Pour hot mixture over finished bread pudding, serve pudding warm. Store left overs in the fridge. Enjoy!
POUND CAKE BREAD PUDDING WITH LEFTOVER HALLOWEEN CANDY
Use a pound cake of your choice to make this bread pudding using leftover Halloween candy. With comfort food season right around the corner, this fits the bill. Cut into chunks and serve warm with creme anglaise or ice cream, if desired.
Provided by Sandra Garth
Categories Bread Pudding
Time 3h35m
Yield 9
Number Of Ingredients 8
Steps:
- Butter an 8-inch square baking dish. Place pound cake chunks in the prepared baking dish and set aside.
- Beat eggs and 3/4 cup sugar together in a bowl until frothy. Add milk, heavy cream, vanilla bean paste, and salt. Continue beating 1 to 2 minutes more. Stir in chopped candy, breaking up any clumps that may form. Pour egg mixture over pound cake in the baking pan; press cake into the mixture to cover. Cover with plastic wrap and refrigerate 2 hours to overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until puffed and set, about 1 hour. Let bread pudding cool on a wire rack for 15 to 20 minutes before serving.
Nutrition Facts : Calories 387.4 calories, Carbohydrate 48.7 g, Cholesterol 163.4 mg, Fat 19.5 g, Fiber 1.4 g, Protein 6.5 g, SaturatedFat 8.3 g, Sodium 218.9 mg, Sugar 40.2 g
CHOCOLATE CHIP POUND CAKE BREAD PUDDING
I created this recipe as a combination of two other recipes as a response from a sermon my pastor preached where he mentioned eating this in a restaurant. I couldn't find one online and tried this. It's not a quick one to make but its not too difficult.
Provided by South Carolina Baker
Categories Dessert
Time 2h
Yield 18 serving(s)
Number Of Ingredients 11
Steps:
- First, make the pound cake.
- Preheat the oven to 325 degrees. Grease and flour a 9x13 or 2 loaf-sized metal pans.
- Combine the softened butter and cream cheese in a mixing bowl. Beat with mixer until blended well.
- Add the sugar and continue to beat until smooth.
- Add the eggs beating with each additional egg.
- Add vanilla.
- Add the flour alternating with milk (start and end with flour).
- Stir in chocolate chips.
- Pour in pans. Bake 9x13 pan for 45 minutes or 2 loaf pans for 35 minutes.
- Let cool on rack.
- When the cake has cooled, cut into small cubes and place in a 9x13 pyrex pan.
- Whisk together eggs and sugar. Add milk. Whisk until combined.
- Pour egg mixture over the pound cake.
- Let soak on counter for 1 hour.
- Bake for 45 minutes in a 350 degree oven.
Nutrition Facts : Calories 332.9, Fat 16.1, SaturatedFat 9.2, Cholesterol 138.9, Sodium 129.9, Carbohydrate 42.5, Fiber 0.7, Sugar 31.8, Protein 6.5
LEMON POUND CAKE BREAD PUDDING
I got this wonderful fresh springtime recipe from another favorite site, Chowhounds,posted by wyf4lyf. This is just perfect for summer. This is great with a raspberry or strawberry coulis and fresh berries, or vanilla ice cream. Prep time includes letting it soak.
Provided by Caligurl
Categories Dessert
Time 1h55m
Yield 1 cake
Number Of Ingredients 5
Steps:
- Butter a 13x9 pan. Cut pound cake into cubes (not bite size -- large pieces like you'd do for bread pudding) and place in buttered pan.
- Squeeze juice from lemons over cake.
- Whisk eggs and sugar in bowl until combined.
- Whisk in milk. (I'll sometimes add some lemon zest to this, too.)
- Pour over pound cake; let soak for an hour.
- Heat oven to 350.
- Cover pan with foil and bake 45-60 minutes. Sometimes I'll uncover the pan for the last 10 minutes or so to crisp up the top.
EASY CAKEY BREAD PUDDING
The best thing about bread pudding is the soaked chunks of sweet bread or, in this case, pound cake! Learn how to make the cakiest bread pudding ever.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield Makes 10 servings.
Number Of Ingredients 4
Steps:
- Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in cake cubes.
- Spoon into 1-1/2-quart serving bowl; sprinkle with cinnamon.
- Refrigerate at least 1 hour before serving. Store leftover dessert in refrigerator.
Nutrition Facts : Calories 180, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
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