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Good Ideas: Pound Cake Bread Pudding



This is a bit risqué. Pound Cake AND Bread Pudding. Perverse.

I know I am supposed to be posting detox salads, but I can't say no to cake or wine for more than 5 days, I have tried.

I am just trying to do my part to not waste food.

I made a big lemon pound cake and after day 4 it was a bit stale and dried out.
Instead of tossing it, I decided to cut it into cubes and soak it in a nice custard. Sort of like a cake revival.

The results were crazy. I am a big bread pudding fan, as you know, but this one takes the cake! (no pun intended!).

If you don't happen to have stale cake laying around (and really, who does?), I guess you could purchase a store bought pound cake.

Stale Pound Cake Bread Pudding:

I had about 5 slices of cake left out of a big bundt cake, so I would guess-timate (I like that word) about 3 cups of cake cubes.

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).





I am glad I could do my part to save a cake.

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Comments

Bluebird NY said…
Decadent and wonderful! This may even revive a few pieces of freezer burned pound cake I found.
December 2, 2011 at 8:26 AM
SarahB said…
WOW. I want some with my coffee this morning!
December 2, 2011 at 11:11 AM
Ciao Chow Linda said…
How could you do this to me? Now I have to go buy a pound cake just to have leftovers. more detox salads needed after this one - but worth it, I'm sure.
December 2, 2011 at 5:20 PM
Proud Italian Cook said…
You went from good girl to evil! I'll take the evil right now, I'm no where near a detox!
December 2, 2011 at 11:42 PM
tasteofbeirut said…
great! and why not? the italians do the tiramisu the english the trifle and the french? 5 days without cake or wine, my that's tough!
December 3, 2011 at 1:42 PM
Bites from life with the barking lot said…
This looks so wonderful....I have some of your cherry loaf in the freezer and could slip this in the oven - tonight!!.....but right now I'm going to have a glass of wine....New puppy didn't sleep last night.
December 4, 2011 at 5:17 PM
oui chef said…
Love your creativity and thriftiness with this one, Stacey. A question though....how do you not weigh 800 pounds with all the delicious food you make just for you and your husband? You must either have an amazing metabolism, or you run 5o miles a day.
December 8, 2011 at 11:34 AM
Ana said…
Just tried this recipe, it came out fantastic :) It's the first bread pudding I've ever made and it came out so great. That was an awesome way to use up ruined pound cake! thank you :)
March 29, 2013 at 2:05 PM
Rcoxon said…
I just made this bread pudding and it is delicious. I put strawberries and whip cream on top, which enhanced the dessert even more. Next time I may add some peaches in the bread pudding.
Thank you for the recipe.
December 31, 2013 at 6:58 PM
Alexandra Leonova said…
My DS got more poundcakes than we could eat, so I had to find a way not to throw them away. Everyone loved this pudding. It came out not too sweet and pretty light. I used 1.5 pound cakes and doubled the liquid amount. I also added rasberries into the pudding. As a topper, instead of cream, I made a simple blueberry, blackberry, and rasberry compote, which added a perfect amount of tanginess.

Thanks so much for the recipe!
January 1, 2014 at 2:56 PM
pamela said…
I had blueberry bread/cake. ... I thought, bread pudding . I just didn't remember the egg to milk ratio. Thank you, in advanced for your help. I'm sure it will be heavenly .
July 28, 2014 at 9:06 AM
Minnie1974 said…
Best recipie EVER, I had 4 leftover choc chip muffins and some choc jam roll, worked out perfect, will never throw out old cake/muffins again!
December 29, 2014 at 2:52 PM
Unknown said…
IN New York, we have a large bakery company called Entenmanns, which sells cakes of all kinds in hundreds of local stores. I'm sure businesses like this are all over, and after a few days on the shelf, they return the unsold cakes to the bakery, where they are sold in an outlet store, often for a dollar or two. Check around to see if you have a bakery outlet store and you will have a source of cheap slightly stale cakes for this recipe.
January 9, 2015 at 9:27 AM
Stacey Snacks said…
trublgrl:

We have Entenmann's too...........I love it too. I grew up with their sour cream chip loaf.

They used to have an Entenmann's outlet store in NJ, but haven't seen one years.

Thanks. Stacey
January 9, 2015 at 9:38 AM
Shalen said…
Thank you so much!!

I made this with half a four-layer cake I made for our Fourth of July that went stale in the fridge when we only ate half of it. It was frosted and filled, so I used skim milk in order not to add more fats. I also added a half-teaspoon mace and cinnamon to the egg mixture. It came out looking scary (because of the patriotic food coloring) but tasting fantastic! I'm going to freeze it in chunks to make it last.

I will add that all of this was with sucralose and/or powdered xylitol. I can't really tolerate sucrose so I don't use it in anything.

http://xyshurondor.deviantart.com/art/Sugar-Free-Fourth-of-July-Cake-Pudding-544506680
July 6, 2015 at 4:34 PM
Raphaella said…
Thanks so much for the recipe. This sounds awesome - I am going to try it with a twist - eggnog as my custard since I have some leftover eggnog (non-alcoholic) too.
January 4, 2016 at 9:55 PM
Unknown said…
omg this made me laugh out loud! I am sending my dry poundcake to the heavy cream gods to soak overnight!

xoxo
August 3, 2016 at 12:14 AM
Unknown said…
*clears throat*..."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)."
😂😂😂 I literally lol'd reading this. So hard in fact, I woke up my husband! I love your style!
May 7, 2017 at 12:58 AM
Unknown said…
Omg!!! This was divine. I used this to fix a pound cake that had too much salt. I added 1 cup brown sugar, cinnamon, and nutmeg to the custard and my family swooned. You're and angel, thanks for the save😇
June 23, 2017 at 7:43 PM
lydia makolo bukachi said…
I'm now giving life back to a 5 day old left over orange cake thanks to you
September 13, 2017 at 6:00 AM
Romina said…
I used a left over birthday cake with cannoli cream filling , removed the frosting and used the above recipie, also added cinnamon . It came out delicious !!
Thank you
November 10, 2018 at 8:51 AM
Hollis Ramsey said…
What, no nuts? I have almonds, pecans, pine nuts, walnuts … even dry roasted peanuts — so I’ll be adding some nuts to mine. I’m also thinking about adding saffron to the liquid. This is going to be my Thanksgiving ”stuffing/dessert” — instead of turkey, I’m having confit duck legs, potatoes in duck fat, roasted brussels sprouts with balsamic vinegar, and an orange/cranberry compote. I never have turkey on Thanksgiving.
November 21, 2019 at 2:26 AM
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