Pound Cake Bread Pudding

Susan Bartley


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!


★★★★☆ 1 vote

8 to 10 servings
15 Min
40 Min


  • 6 c
    pound cake, cubed, can use stale or fresh
  • 1 c
    dried cherries
  • 1 qt
    half and half
  • 3 large
    eggs, room temp
  • 2 Tbsp
    pure vanilla extract
  • 1/2 c

  • 4 Tbsp
  • 1 Tbsp
    all purpose flour
  • 1 c
    heavy cream
  • 1/2 c
  • 1 Tbsp
    pure vanilla extract
  • 1/2 tsp
  • 1/4 tsp

How to Make Pound Cake Bread Pudding


  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.

Printable Recipe Card

About Pound Cake Bread Pudding

Course/Dish: Puddings, Other Desserts
Main Ingredient: Eggs
Regional Style: American

Show 4 Comments & Reviews

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