Beer makes batters better, meat more tender, and sauces more flavorful.
Poundcake Bread Pudding
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- #68723
serves/makes:
ready in:
1-2 hrs
1-2 hrs
3 reviews
ingredients
butter, for the dish
4 eggs
1 cup granulated sugar
1 1/2 cup whole milk
1 teaspoon vanilla extract
1/4 teaspoon salt
1 pound store-bought poundcake, cut into 2-inch pieces
1 package (10 ounce size) frozen wild blueberries
1 lemon, zest grated, juiced
confectioners' sugar, for sprinkling
directions
Set the oven at 350 degrees F. Generously butter a 8x8 baking dish.
In the bowl of an electric mixer, beat the eggs and 1/2 cup of the granulated sugar for 1 minute. Add the milk, vanilla, and salt. Continue beating for 1 minute.
Place the poundcake pieces in the baking dish. Pour the egg mixture on top. Using the back of a large spoon, press the cake into the egg mixture.
Cover with plastic wrap and refrigerate for at least 30 minutes or overnight.
Bake the pudding for 45 minutes or until it is puffed and set.
Meanwhile, in a saucepan, combine the blueberries, the remaining 1/2 cup granulated sugar, and the lemon rind and juice. Cook the mixture over low heat, stirring often, until the sugar dissolves completely.
Turn up the heat and cook the berries, stirring occasionally, for 5 minutes. Pour the sauce into a heatproof serving bowl.
Cut the hot pudding into squares. Set the squares in shallow bowls. Dust them generously with confectioners' sugar. Serve at once with the blueberry sauce.
added by
jimdykstra
nutrition data
538 calories, 21 grams fat, 80 grams carbohydrates, 11 grams protein per serving.
Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
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reviews & comments
February 1, 2020
Had bought a pound cake from store. It was dry. This recipe helped me whip a quick dessert for 5 people. Everone loved it. My 2 kids loved it. Thank you so much.
January 20, 2014
Thank you so much. This recipe worked out great for a very dry pound cake bought at a bake sale. So to my surprise it was salvageable. I had wondered if anything could help but it turned out great.
October 18, 2013
This is sort of a combination between bread pudding and baked french toast. We liked it a lot. You could easily change the fruit used on top to other toppings or use a more traditional whiskey sauce on it.