Hazelnut Pound Cake Pudding
Prep time
Cook time
Total time
Think of this hazelnut pound cake pudding as traditional bread pudding with a modern sweet and velvety twist!
Serves: 4-6
  • 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
  1. Preheat the oven to 350°F. Grease a 1-quart baking dish with butter or non-stick spray, and then set it aside.
  2. 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.
  3. Use a fork to combine the butter and brown sugar in a small bowl.
  4. Pour the soaked pound cake into the baking dish, and then top it with dollops of the brown sugar and butter mixture.
  5. Bake for 45-50 minutes, or until the hazelnut pound cake pudding is bubbly around the edges and set in the center.
  6. Let it sit for 15 minutes before serving with a whipped cream garnish.
Recipe by (a)Musing Foodie at https://www.amusingfoodie.com/2018/06/hazelnut-pound-cake-pudding.html