Cherry Pound Cake Bread Pudding

Bread pudding is simple, rustic, comfort food made Valentine's festive with cherry pound cake and cut outs with a minature heart cookie cutter. Easy to tailor to any dietary needs based on the pound cake recipe or mix you select!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 251kcal

Author Toni Dash

Ingredients

½ cup granulated Sugar
1 teaspoon ground Cinnamon
¼ teaspoon Kosher Salt
4 Eggs , room temperature
1 ½ cups Buttermilk
4 tablespoons unsalted Butter
6 cups Cherry Pound Cake*; can be chopped into 1 inch cubes or cut out with 1 inch diameter heart cookie cutter , or a mix of both
1 cup Sweet Cherries , fresh (pitted) or frozen/thawed, chopped
Garnish suggestions: Reserve pound cake hearts (if using 1 inch cookie cutter to cut out pound cake), freshly whipped cream and pink sprinkles.

Instructions

Preheat oven to 350 degrees. Butter a 2 quart casserole or soufflé dish. Set aside.
In a mixing bowl whisk together sugar, cinnamon, salt and the eggs. Set aside.
In a medium saucepan melt the butter over medium heat. Add the buttermilk and whisk to mix together. Allow mixture to heat until small bubbles form on the surface, stirring often.
Pour sugar-egg mixture into the butter-buttermilk, reduce heat to low; stir constantly to combine and allow to thicken (about 5 minutes). Note: keep heat low so as to not scramble the eggs.
Toss chopped cherries with pound cake. Spoon into prepared pan.
Pour heated custard over the pound cake and cherries to cover.
Place casserole in a 13 by 9 inch rectangular baking dish and fill with water (should be 1 inch deep). Place baking dish with casserole into the heated oven and cook for 40-45 minutes, uncovered.

Notes

*A shortcut modification: Should you not have cherry pound cake scraps from making the Hidden Heart Valentine’s Pound Cake or not wish to bake a cherry-flavored pound cake to make the bread pudding, you can substitute a regular pound cake (store bought or homemade), and add cherry flavoring to the custard (add by ½ teaspoons until reaching the desired flavor). You can even add food coloring to the custard to include the lovely pink tone!

Nutrition