Best Bread Pudding Cake Recipes

CAKE DOUGHNUT BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with cooking spray, line with parchment and spray again. Place the doughnut pieces in an even layer in the prepared baking dish.
• Whisk together the milk, granulated sugar, vanilla and a pinch of salt in a large bowl until the sugar is mostly dissolved. Add the eggs and whisk to combine so that it's all the same light yellow color. Let sit for 3 minutes and whisk again.
• Pour the custard mixture over the doughnut pieces. Gently, press down a few times to make sure all the doughnut pieces are wet with custard. Cover with a kitchen towel and let sit for 10 minutes at room temperature.
• In another bowl using a wooden spoon, mix together the brown sugar, butter and a pinch of salt. If it's loose, add more brown sugar until it gets crumbly. Sprinkle the top of the bread pudding with chunks of the sugar mixture.
• Bake for 35 to 45 minutes or just until the bread pudding is only slightly jiggly in the center. To test, using an oven mitt, carefully grab the oven rack and give it a little shake. If the middle sloshes around, it's not done. If it gives a firm jiggle, it's done.
• Serve warm, cold or at room temperature, topped with ice cream.

CAKE DOUGHNUT BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F.
• In a food processor, combine butter and sugar briefly, just until it forms into a ball. Add eggs, heavy cream, cinnamon, and vanilla, and process until blended.
• Lightly butter a 9 by 13-inch baking dish. Break up the doughnuts into 1-inch pieces and layer in the pan. Scatter the raisins over the top. Pour the egg mixture over the doughnuts; soak for 5 to 10 minutes. You will need to push doughnut pieces down during this time to ensure even coverage by egg mixture.
• Cover with foil and bake for 35 to 40 minutes. Remove foil and bake for additional 10 minutes to brown the top. The doughnut bread pudding is done when the custard is set, but still soft.
• Make the rum sauce: melt butter over medium heat in a saucepan, and take off the heat. Add confectioners' sugar to the melted butter and whisk to blend. Add rum, to taste. Pour the sauce over the bread pudding and allow to soak in.

POUND CAKE BREAD PUDDING

Steps:

• 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. Enjoy!

POUND CAKE BREAD PUDDING WITH LEFTOVER HALLOWEEN CANDY

Steps:

• Butter an 8-inch square baking dish. Place pound cake chunks in the prepared baking dish and set aside.
• 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.
• Preheat the oven to 350 degrees F (175 degrees C).
• 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.

PEACHES N' SOUR CREAM POUND CAKE BREAD PUDDING

Steps:

• 1. Grease 6-4 inch crocks with 2 tablespoons butter. Preheat oven to 350 degrees.
• 2. Cut pound cake into 1 inch cubes and place in a large bowl or on a baking sheet. Allow cake to dry out for 1 hour.*
• 3. In a smaller bowl combine pecans, diced peaches, sugar and cinnamon. Pour this mixture over cake and toss to coat. Spoon mixture into crocks.
• 4. In a medium bowl whisk milk, eggs, sour cream and peach schnapps.
• 5. Spoon ¼ cup egg mixture into each crock. Soak for 10 to 15 minutes, gently pressing pound cake into milk mixture.
• 6. Dot top of each crock with remaining butter. Bake for 35 to 40 minutes at 350 degrees. Cool slightly and drizzle with caramel sauce and fresh peach slices, if desired. Serve warm or at room temperature.
• 7. *To dry cake out faster, bake at 350 degrees for 5 minutes, turning cake pieces after 2 minutes to dry out all sides.

LEMON POUND CAKE BREAD PUDDING

Steps:

• Butter a 13x9 pan. Cut pound cake into cubes (not bite size -- large pieces like you'd do for bread pudding) and place in buttered pan.
• Squeeze juice from lemons over cake.
• Whisk eggs and sugar in bowl until combined.
• Whisk in milk. (I'll sometimes add some lemon zest to this, too.)
• Pour over pound cake; let soak for an hour.
• Heat oven to 350.
• Cover pan with foil and bake 45-60 minutes. Sometimes I'll uncover the pan for the last 10 minutes or so to crisp up the top.

BROWN SUGAR POUND CAKE BREAD PUDDING

Steps:

• 1. Preheat oven to 350. Lightly spray a bundt pan.
• 2. In a large bowl add sugar, eggs, apple sauce and mix on low speed.
• 3. In a medium bowl add the flour, baking soda, salt and mix to combine.
• 4. Add the dry ingredients to the wet ingredients. Add the milk mix till combined. Stir in the peanut butter chips.
• 5. Pour in bundt pan and bake for one hour or until done.
• 6. While cake is baking in a skillet lightly sprayed toast the pecans 5 minutes.
• 7. Let cake cool. Cut cake into thick cubes.
• 8. Spray a 4 inch deep square pan.
• 9. Put half of cake in pan packed close together. Add half of pecans and half of chocolate chips.
• 10. Add the rest of the cake, topping with remainder chips and pecans.
• 11. In a heavy sauce pan add all three of the milks. Add 4 beaten eggs.
• 12. Add the cream cheese and cook on medium low until cheese is melted,
• 13. Add the pudding mix, Whisk until slightly thicken.
• 14. Pour over cake. Set for five minutes. Bake in 350 oven for 45 minutes or until set.

BREAD PUDDING CAKE

Steps:

• Soak bread in warm water then squeeze it dry.(after I soak the bread I put it in a sieve and use a spatula to remove the water).
• Add bread to butter using hands mix together well.
• Add rest of ingredients and mix well with hands.
• Put in a bundt pan.
• Bake in a 350 degree oven for 1 hour.

CHOCOLATE CHIP POUND CAKE BREAD PUDDING

Steps:

• First, make the pound cake.
• Preheat the oven to 325 degrees. Grease and flour a 9x13 or 2 loaf-sized metal pans.
• Combine the softened butter and cream cheese in a mixing bowl. Beat with mixer until blended well.
• Add the sugar and continue to beat until smooth.
• Add the eggs beating with each additional egg.
• Add vanilla.
• Add the flour alternating with milk (start and end with flour).
• Stir in chocolate chips.
• Pour in pans. Bake 9x13 pan for 45 minutes or 2 loaf pans for 35 minutes.
• Let cool on rack.
• When the cake has cooled, cut into small cubes and place in a 9x13 pyrex pan.
• Whisk together eggs and sugar. Add milk. Whisk until combined.
• Pour egg mixture over the pound cake.
• Let soak on counter for 1 hour.
• Bake for 45 minutes in a 350 degree oven.

HARD SAUCE FOR BREAD PUDDING OR CAKE

Steps:

• Mix sugar, butter, cornstarch, salt and cold water together in a small sauce pan.
• Add hot water and cook over medium heat, stirring constantly until thickened.
• Add vinegar and vanilla.
• Serve hot over warm bread pudding or warm pound cake.

MICHAEL CHIARELLO CAKE DOUGHNUT BREAD PUDDING

Steps:

• Preheat oven to 350'.
• Lightly grease a 9x13 baking dish with butter.
• Break up doughnuts into bite size pieces (about 1 inch pieces) and layer in buttered baking dish.
• Sprinkle raisins across top of doughnut pieces.
• In a food processor, combine butter and sugar,process just til it forms a ball.
• Add eggs,whipping cream,cinnamon,and vanilla.
• Blend well.
• Pour egg mixture over top of doughnut raisin mixture in baking dish. Let soak 5 to 10 minutes.
• {Make sure to press doughnut pieces down to absorb egg mixture during soaking time}.
• Cover dish with foil and bake for 35 to 40 minutes.
• Remove foil and bake another 10 minutes to brown the top. (bread pudding is done when the custard is set,but still soft).
• In a medium size sauce pan, melt 4Tbs. butter on medium to low heat. Remove from heat and add confectioners' sugar and whisk to blend. Add rum to your taste.
• Pour the sauce over the bread pudding and allow to soak in before serving.

TORTA DI PANE (RUSTIC BREAD PUDDING CAKE FROM TICINO

Steps:

• Grease a 10 inch round cake pan.
• Heat oven to 400 degrees with rack in middle of oven.
• Put the bread cubes in a food processor and pulse to make 1/8 inch crumbs.
• Put crumbs in large mixing bowl with lemon zest.
• Bring the milk to a simmer over medium heat and then pour over the bread to cover it completely.
• Let mixture stand for 10 minutes so the bread absorbs the milk.
• In another large bowl whisk the eggs and then add the sugar in a stream.
• Then whisk in the cinnamon, cocoa, nutmeg and vanilla.
• Stir the bread soaked mixture into this.
• Stir in the ground almonds and raisins.
• Scrape batter into prepared pan and smooth the top.
• Decorate with the almonds and pine nuts in a symmetrical pattern.
• Dot the top of the batter with the butter.
• Place the pan in the oven and immediately lower heat to 350 degrees.
• Bake the cake until it is a deep golden and a toothpick inserted in the middle comes out clean, about an hour.
• Cool the cake in the pan, on a rack.
• Invert cake onto rack and then invert again onto platter.
• Dust cake with confectioner's sugar before serving.

RED VELVET CAKE BREAD PUDDING

Steps:

• 1. Make cake according to box directions. Turn out of pan and cool completely. Once cake is cooled, cut into cubes and put on baking sheet in a single layer and bake again at 350' for 10 minutes. Set aside. This step is very important because you dont want a wet cake, crisp it so it wont absorb so much liquid.
• 2. In a large bowl, Combine powdered sugar and cream cheese until mixed well. In a seperate bowl, Combine eggs, half and half, salt, and vanilla. Mix well. Add together slowly.
• 3. You can use ramikins or use a 9'13 inch pan. Butter the ramikins and/or pan. Put cubes into ramikins or pan, pour custard over cake and bake at 350' for 30 minutes. Cool to room temp and add whipped topping. Mint leaf to garnish. If using 9'13 inch pan increase cooking time to 35-40 min or until pudding is set. You can also serve with ice cream if desired.

BREAD PUDDING COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F. Line a 9 x 12-inch jellyroll pan with nonstick foil.
• Slice the rolls in half. Set the tops aside. Tear the bottoms into 1-inch chunks and spread in a single layer over the bottom of the prepared pan.
• In a medium bowl, whisk together 2 of the eggs, 1 cup of the milk, sour cream, granulated sugar, and vanilla extract until well-combined. Tear the tops of the rolls into chunks about 1 inch in size and add to the milk/egg mixture. Set aside to soak up the liquid.
• Combine muffin mix (reserve the streusel), remaining 3/4 cup milk, oil, and the 2 remaining eggs in a large mixing bowl. Beat on medium speed until combined.
• Spoon 1/2 of the batter evenly over the bottoms of the rolls in the pan, and gently spread a bit using the back of a large spoon. Sprinkle with raisins and the contents of the cinnamon streusel packet. Spoon the remaining batter over the top of the raisins and streusel.
• Spoon the reserved milk and roll top mixture over the muffin batter in the pan. Use the tip of a knife or wooden skewer to swirl the two batters together. Sprinkle with pecans.
• Bake about 35 to 40 minutes, until toothpick inserted in the center comes out clean. Let bread pudding coffee cake cool completely in the pan.
• For the glaze, combine powdered sugar and enough milk until smooth and just thick enough to drizzle. Pour into a ziptop bag, squeeze out the air, and seal. Snip off a tiny corner of the bag and use it to drizzle the glaze in a zig-zag pattern over the top of the coffee cake. Let glaze set before lifting cake out of the pan with the foil. Cut and serve.
• Store any leftovers in a covered. This is even better the next day.

RUM SAUCE (FOR BREAD PUDDING, CAKE, ETC.)

Steps:

• Combine the corn starch and water in a small bowl and set aside.
• In medium sauce pan whisk together the half-and-half, sugar, rum, and salt. Turn the heat on medium and stir almost continuously, I keep the whisk moving, giving 5 second breaks from time to time.
• When the sauce just begins to boil, give the corn starch/water mixture a quick stir and quickly add it to the sauce. Remember to keep stirring!
• The sauce should thicken within a few seconds.
• Once it reaches the consistency of gravy, remove from heat and add the vanilla and butter, whisk quickly.
• Pour the hot sauce over your favorite bread pudding, ice cream, pound cake, etc.
• Pour over day old donuts, bake at 375° for 20 minutes for a quick brunch. Serve with coffee.
• Pour over unbaked, canned biscuits, bake at 375° for 35 minutes for bread pudding. Serve this bread warm, alone or with vanilla ice cream.

APPLE-BREAD PUDDING CAKE

Steps:

• Preheat the oven to 375 degrees F. Butter an 8-inch-square baking pan and line with foil, leaving a 2-inch overhang on all sides; butter the foil.
• Mix the applesauce, raisins, lemon zest and cinnamon in a bowl; set aside. Whisk the melted butter, milk and egg yolks in a shallow dish.
• Dip half of the bread slices in the egg mixture and layer in the prepared pan, trimming as needed. Spread the applesauce mixture over the bread. Dip the remaining bread slices in the egg mixture and layer on top. Bake until the egg mixture is set and the bread is golden, about 35 minutes.
• Meanwhile, beat the egg whites and confectioners' sugar in a bowl with a mixer on medium-high speed until stiff peaks form. Spread the apricot preserves on top of the cake. Spread the egg-white mixture on top of the preserves, forming peaks with the back of a spoon. Return to the oven until the meringue is golden, 5 to 7 minutes.
• Let the cake cool in the pan, about 1 hour. Lift out of the pan using the foil and slice into squares.

POUND CAKE BREAD PUDDING RECIPE - (3.7/5)

Steps:

• 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).

BANANA-BREAD BANANA-PUDDING CAKE

Steps:

• In a large mixing bowl, mash bananas until no large chunks are left.
• Add eggs and the 1 T vanilla and mix on high speed for about 2 minutes.
• Lower speed to medium, slowly add the cake mix, then the oil.
• Mix just long enough to incorporate all ingredients.
• Pour into 9x13 baking pan and bake 30-35 minutes at 350 degrees.
• When finished, remove from oven and immediately make 16-20 holes all over the surface of the cake (I use a small wooden dowel for this, but the handle of a wooden spoon works nicely).
• Allow cake to cool completely; while it's cooling, slice the banana into thin slices and toss the slices in the lemon juice, then set aside.
• When cake is cooled, whisk 3 cups of the milk with the two boxes of pudding and the teaspoon of vanilla.
• Working very quickly while the mixture is still thin, pour half the pudding over the holes of the cake, setting aside the remaining half of the pudding.
• Arrange 16 of the vanilla wafers on top of the cake, covering the holes.
• To the reserved pudding, whisk in the remaining cup of milk and allow it to set (about 2 minutes); then evenly spread pudding over vanilla wafer layer.
• Drain the lemon juice off the bananas and layer them over the pudding.
• Swirl whipped topping over the top, taking care not to pick up the bananas or the pudding.
• Crush remaining 4 vanilla wafers, sprinkle cookie crumbs over cake.
• Refrigerate at least 6 hours (overnight is better).

KING CAKE BREAD PUDDING

Steps:

• 1. Heat oven to 350. Spray 13 X 9 inch glass baking dish with cooking spray. Bake biscuits as directed on can. Cool.
• 2. Meanwhile, in very large bowl, beat eggs slightly. Add milk and sugar; beat well. Stir in pecans, raisins and cinnamon.
• 3. Cut each cooled biscuit into six 1 inch pieces. Add biscuit pieces to egg mixture; gently stir to mix and coat well. Let stand 10 minutes, stirring occasionally, so biscuit pieces soak up egg mix Pour into baking dish; press down slightly to even top. Bake 20-25 minutes or until knife inserted into egg mixture comes out clean. Remove from oven; cool slightly, about 5 minutes.
• 4. In small bowl, mix frosting and bourbon until well combined. Spread glaze evenly over Bread pudding. Sprinkle sanding sugar over top. (or decorate as you wish with sprinkles, etc.)