pound cake bread pudding

Name: Pound Cake Bread Pudding
Prep time: 15 min
Cook time: 40 min
Yield: 8
Cuisine: American
Ingredients: 6 cup(s) pound cake, cubed, can use stale or fresh; 1 cup(s) dried cherries; 1 quart(s) half and half; 3 large eggs, room temp; 2 tablespoon(s) pure vanilla extract; 1/2 cup(s) sugar; ## TOPPING; 4 tablespoon(s) butter; 1 tablespoon(s) all purpose flour; 1 cup(s) heavy cream; 1/2 cup(s) sugar; 1 tablespoon(s) pure vanilla extract; 1/2 teaspoon(s) cinnamon; 1/4 teaspoon(s) nutmeg

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Susan Bartley

Beaverton, OR

Updated on Oct 9, 2015

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!

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Pound Cake bread Pudding made with Million Dollar Pound Cake

prep time 15 Min

cook time 40 Min

method Bake

yield 8 to 10 servings

Ingredients

6 cups pound cake, cubed, can use stale or fresh
1 cup dried cherries
1 quart half and half
3 large eggs, room temp
2 tablespoons pure vanilla extract
1/2 cup sugar
TOPPING
4 tablespoons butter
1 tablespoon all purpose flour
1 cup heavy cream
1/2 cup sugar
1 tablespoon pure vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

How To Make pound cake bread pudding

Step 1

Pre heat oven to 350.

Step 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.
Step 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.
Step 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!
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