Best Brown Sugar Pound Cake Bread Pudding Recipes

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!

BROWN SUGAR BREAD PUDDING

Steps:

• In a small pan over low heat, melt butter with brown sugar for 5 minutes stirring occasionally. Set aside.
• In a large bowl, combine all other ingredients except bread. Mix thoroughly.
• Combine butter and sugar mixture with egg mixture, stirring constantly.
• Spray 9x13" pan and cover the bottom with the torn bread.
• Pour mixture over the bread.
• Stir together to make sure all the bread is covered.
• Bake, uncovered, at 350 degrees for 40 minutes or until the top is lightly brown.
• Serve warm. Best if cooled at least 30min.

BROWN SUGAR BUNDT CAKE

Steps:

• Grease a 10-inch bundt pan well and sprinkle pan with granulated sugar (even if using non-stick pan).
• Preheat oven to 350 degrees F.
• Combine cake mix, pudding mix, eggs, oil and water in large bowl and beat on medium speed until well mixed, about 4 minutes.
• (Shorten to 2-3 minutes if using stand mixer).
• Add brown sugar and pecans and mix to combine well.
• Pour batter evenly into prepared bundt pan and bake for 1 hour or until cake tester comes out clean.
• Place bundt pan on wire rack and cool 15 minutes.
• Invert cake onto rack and slip pan off cake.
• Let cool on rack.
• Can be stored covered at room temperature.

BROWN SUGAR POUND CAKE I

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour and baking powder; set aside.
• In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Sir in the chopped pecans. Pour batter into prepared pan.
• Bake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

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.