Think of this hazelnut pound cake pudding as traditional bread pudding with a modern sweet and velvety twist!
One of my favorite things to do is take a classic recipe and make a few small tweaks to either expand the flavor or to simplify things.
(Most of the time, it’s to simplify.)
Bread pudding is a timeless dessert that’s perfect for using up stale, leftover baguette or Italian bread.
The ingredients are minimal, and typically can be found as staples in your fridge or pantry: eggs, milk, vanilla, spices.
But, the there are two potential problems with bread pudding:
1. The bread pudding can turn out dry.
2. Waiting for the bread to become “stale” can take up to 24 hours.
So, what to do?
Well, I decided to toss the idea of “bread” out the window.
Instead, I used pound cake for my bread pudding. It’s moist, and sweet and lacks the chewy texture of fresh, unstale bread.
I also thought about traditional flavors. Vanilla and cinnamon are often used in bread puddings—yum! —but what if I used hazelnut coffee creamer as a flavor boost, too?
Fabulous idea, my friends. Fabulous!
First you slice the store-bought pound cake into 1-inch cubes. You could make your own pound cake, but really…
Next the milk, eggs, vanilla and hazelnut coffee creamer are whisked together in a mixing bowl.
The egg and milk mixture is poured over the pound cake, and then left to sit for 10 minutes in a medium mixing bowl.
Softened butter and brown sugar are mixed together with a fork.
After those 10 minutes are up, the pound cake is poured into a buttered baking dish.
The brown sugar and butter mixture gets dotted on top. (Hungry yet?)
It’s baked at 350°F for about forty-five minutes, or until the edges are bubbly and the center is set.
Goes great with a dollop of whipped cream, but make sure to let it sit for fifteen minutes before serving!