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!
Hazelnut Pound Cake Pudding
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?)
The hazelnut pound cake pudding is 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!
- 1 pound cake (cut into 1-inch cubes)
- 3 eggs (whisked)
- ¾ cups whole milk
- ¼ cup liquid hazelnut coffee creamer
- 2 teaspoons pure vanilla extract
- 1 cup granulated sugar
- ¼ cup light brown sugar (packed)
- ½ stick salted butter
- whipped cream
- 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.