POUND CAKE BREAD PUDDING WITH LEFTOVER HALLOWEEN CANDY ...
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.
Provided by Sandra Garth
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Total Time 3 hours 35 minutes
Prep Time 20 minutes
Cook Time 1 hours 0 minutes
Yield 9 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 387.4 calories, CarbohydrateContent 48.7 g, CholesterolContent 163.4 mg, FatContent 19.5 g, FiberContent 1.4 g, ProteinContent 6.5 g, SaturatedFatContent 8.3 g, SodiumContent 218.9 mg, SugarContent 40.2 g
MOIST PUMPKIN POUND CAKE RECIPE: HOW TO MAKE IT
The butter-rum sauce is a delicious complement to this pretty pumpkin cake.
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 25 minutes
Prep Time 25 minutes
Cook Time 60 minutes
Yield 12-16 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in pumpkin. Combine the flour, cinnamon, baking powder, baking soda, salt, nutmeg, allspice and ginger; add to the creamed mixture just until combined. Stir in pecans., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack., In a saucepan, combine sugar and cornstarch. Gradually stir in water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat; stir in butter and extract. Serve warm with cake.
Nutrition Facts : Calories 462 calories, FatContent 21g fat (6g saturated fat), CholesterolContent 59mg cholesterol, SodiumContent 296mg sodium, CarbohydrateContent 63g carbohydrate (42g sugars, FiberContent 2g fiber), ProteinContent 5g protein.
More about "halloween pound cake recipes"
MOIST PUMPKIN POUND CAKE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 25 minutes
Category Desserts
Calories 462 calories per serving
- In a large bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in pumpkin. Combine the flour, cinnamon, baking powder, baking soda, salt, nutmeg, allspice and ginger; add to the creamed mixture just until combined. Stir in pecans., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack., In a saucepan, combine sugar and cornstarch. Gradually stir in water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat; stir in butter and extract. Serve warm with cake.
PUMPKIN BUNDT CAKE RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 0S
Calories 674.6 per serving
- Invert, remove the pan, and cool on the rack for about 15 minutes more. (Makes 10-12 servings)
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