Peaches N’ Sour Cream Pound Cake Bread Pudding

By Greg Buerger
@Gerk

This recipe uses prepared pound cake and sour cream to create a dessert that has all the comfort and ease of a traditional bread pudding with the richness and taste of a new but elegant dessert.

Blue Ribbon Recipe

This is definitely not your grandmother's basic bread pudding. Fresh peaches add sweetness and make the bread pudding moist. I loved the slight crunch from the pecans. Caramel drizzled on top adds to the overall yumminess. Rich and creamy, your guests are going to really enjoy this. The Test Kitchen

Rating:

★★★★★ 2 votes

Comments:

8 Comments

Serves:

Prep:

20 Min

Cook:

40 Min

Method:

Bake

Ingredients

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4 Tbsp: butter, divided
1-16 oz: pound cake, store bought or homemade
1 c: chopped pecans
2 small: peaches, peeled, seed removed, diced
1/4 c: brown sugar
1 Tbsp: cinnamon
1 1/4 c: whole milk or half and half
2: eggs
3/4 c: sour cream
2 oz: peach schnapps or brandy
1/4 c: caramel ice cream topping
: fresh peach slices for garnish

How to Make Peaches N’ Sour Cream Pound Cake Bread Pudding

Step-by-Step

1Grease 6-4 inch crocks with 2 tablespoons butter. Preheat oven to 350 degrees.
2Cut 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.*
3In a smaller bowl combine pecans, diced peaches, sugar and cinnamon. Pour this mixture over cake and toss to coat. Spoon mixture into crocks.
4In a medium bowl whisk milk, eggs, sour cream and peach schnapps.
5Spoon ¼ cup egg mixture into each crock. Soak for 10 to 15 minutes, gently pressing pound cake into milk mixture.
6Dot 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.