Pound Cake Bread Pudding Recipe 375 Recipes

POUND CAKE BREAD PUDDING WITH LEFTOVER HALLOWEEN CANDY

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.

LEMON POUND CAKE BREAD PUDDING

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.

PEACHES N' SOUR CREAM POUND CAKE BREAD PUDDING

Steps:

• 1. Grease 6-4 inch crocks with 2 tablespoons butter. Preheat oven to 350 degrees.
• 2. Cut pound cake into 1 inch cubes and place in a large bowl or on a baking sheet. Allow cake to dry out for 1 hour.*
• 3. In a smaller bowl combine pecans, diced peaches, sugar and cinnamon. Pour this mixture over cake and toss to coat. Spoon mixture into crocks.
• 4. In a medium bowl whisk milk, eggs, sour cream and peach schnapps.
• 5. Spoon ¼ cup egg mixture into each crock. Soak for 10 to 15 minutes, gently pressing pound cake into milk mixture.
• 6. Dot top of each crock with remaining butter. Bake for 35 to 40 minutes at 350 degrees. Cool slightly and drizzle with caramel sauce and fresh peach slices, if desired. Serve warm or at room temperature.
• 7. *To dry cake out faster, bake at 350 degrees for 5 minutes, turning cake pieces after 2 minutes to dry out all sides.

POUND CAKE BREAD PUDDING

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!