Cherry Pound Cake Bread Pudding
Cherry Pound Cake Bread Pudding is a gluten free dessert. One serving contains 637 calories, 21g of protein, and 15g of fat. For $1.46 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 10. It is brought to you by Boulder Locavore. Many people made this recipe, and 1178 would say it hit the spot. A mixture of buttermilk, steel cut oats, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 1 hour. Overall, this recipe earns a pretty good spoonacular score of 42%. Similar recipes include Cherry Pound Cake, Cherry Pound Cake, and Chocolate Cherry Pound Cake.
Servings: 10
Preparation duration: 20 minutes
Cooking duration: 40 minutes
Ingredients:
1 ½ cups Buttermilk
4 Eggs, room temperature
½ cup granulated Sugar
1 teaspoon ground Cinnamon
¼ teaspoon Kosher Salt
Garnish suggestions: Reserve pound cake hearts (if using 1 inch cookie cutter to cut out pound cake), freshly whipped cream and pink sprinkles.
6 cups Cherry Pound Cake*; can be chopped into 1 inch cubes or cut out with 1 inch diameter heart cookie cutter, or a mix of both
1 cup Sweet Cherries, fresh (pitted) or frozen/thawed, chopped
4 tablespoons unsalted Butter
Equipment:
mixing bowl
sauce pan
whisk
oven
frying pan
baking pan
Cooking instruction summary:
Preheat oven to 350 degrees. Butter a 2 quart casserole or soufflé dish. Set aside.In a mixing bowl whisk together sugar, cinnamon, salt and the eggs. Set aside.In a medium saucepan melt the butter over medium heat. Add the buttermilk and whisk to mix together. Allow mixture to heat until small bubbles form on the surface, stirring often.Pour sugar-egg mixture into the butter-buttermilk, reduce heat to low; stir constantly to combine and allow to thicken (about 5 minutes). Note: keep heat low so as to not scramble the eggs.Toss chopped cherries with pound cake. Spoon into prepared pan.Pour heated custard over the pound cake and cherries to cover.Place casserole in a 13 by 9 inch rectangular baking dish and fill with water (should be 1 inch deep). Place baking dish with casserole into the heated oven and cook for 40-45 minutes, uncovered.
Step by step:
1. Preheat oven to 350 degrees. Butter a 2 quart casserole or soufflé dish. Set aside.In a mixing bowl whisk together sugar, cinnamon, salt and the eggs. Set aside.In a medium saucepan melt the butter over medium heat.
2. Add the buttermilk and whisk to mix together. Allow mixture to heat until small bubbles form on the surface, stirring often.
3. Pour sugar-egg mixture into the butter-buttermilk, reduce heat to low; stir constantly to combine and allow to thicken (about 5 minutes). Note: keep heat low so as to not scramble the eggs.Toss chopped cherries with pound cake. Spoon into prepared pan.
4. Pour heated custard over the pound cake and cherries to cover.
5. Place casserole in a 13 by 9 inch rectangular baking dish and fill with water (should be 1 inch deep).
6. Place baking dish with casserole into the heated oven and cook for 40-45 minutes, uncovered.
Nutrition Information:
covered percent of daily need
