Pound Cake Bread Pudding with Leftover Halloween Candy recipe

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Ingredients

4 cups pound cake chunks
4 large eggs
1 cup white sugar, divided
1 cup whole milk
½ cup heavy cream
1 teaspoon vanilla bean paste
¼ teaspoon salt
1 cup chopped Halloween candy

Nutrition Info

387.4 calories
carbohydrate: 48.7 g
cholesterol: 163.4 mg
fat: 19.5 g
fiber: 1.4 g
protein: 6.5 g
saturatedFat: 8.3 g
servingSize: -
sodium: 218.9 mg
sugar: 40.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Butter an 8-inch square baking dish. Place pound cake chunks in the prepared baking dish and set aside.

  2. 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.

  3. Preheat the oven to 350 degrees F (175 degrees C).

  4. 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.

Recipe Yield

9 servings

Recipe Note

Use a pound cake of your choice to make this bread pudding using leftover Halloween candy. With comfort food season right around the corner, this fits the bill. Cut into chunks and serve warm with creme anglaise or ice cream, if desired.

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