Hazelnut Pound Cake Pudding

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.

Mmmm… Hazelnut!

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!

Continue to Content

Hazelnut Pound Cake Pudding

Yield: 4-6

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Think of this hazelnut pound cake pudding as traditional bread pudding with a modern sweet and velvety twist!

Print

Ingredients

• 1 pound cake (cut into 1-inch cubes)
• 3 eggs (whisked)
• 3/4 cups whole milk
• 1/4 cup liquid hazelnut coffee creamer
• 2 teaspoons pure vanilla extract
• 1 cup granulated sugar
• 1/4 cup light brown sugar (packed)
• 1/2 stick salted butter
• whipped cream

Instructions

Preheat the oven to 350°F. Grease a 1-quart baking dish with butter or non-stick spray, and then set it aside.

In a medium mixing bowl, whisk together the granulated sugar, milk, hazelnut coffee creamer and vanilla. Add the pound cake cubes and let them soak for 10 minutes.

Use a fork to combine the butter and brown sugar in a small bowl.

Pour the soaked pound cake into the baking dish, and then top it with dollops of the brown sugar and butter mixture.

Bake for 45-50 minutes, or until the hazelnut pound cake pudding is bubbly around the edges and set in the center.

Let it sit for 15 minutes before serving with a whipped cream garnish.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Facebook

Last Updated on February 23, 2019 by Liza Hawkins