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Use a pound cake of your choice to make this bread pudding using leftover Halloween candy. With comfort food season right around the corner, this fits the bill. Cut into chunks and serve warm with creme anglaise or ice cream, if desired.
Ingredients
- 4 cups pound cake chunks
- 4 large eggs
- 1 cup white sugar, divided
- 1 cup whole milk
- ½ cup heavy cream
- 1 teaspoon vanilla bean paste
- ¼ teaspoon salt
- 1 cup chopped Halloween candy
Directions
Step 1
Butter an 8-inch square baking dish. Place pound cake chunks in the prepared baking dish and set aside.
Step 2
Beat eggs and 3/4 cup sugar together in a bowl until frothy. Add milk, heavy cream, vanilla bean paste, and salt. Continue beating 1 to 2 minutes more. Stir in chopped candy, breaking up any clumps that may form. Pour egg mixture over pound cake in the baking pan; press cake into the mixture to cover. Cover with plastic wrap and refrigerate 2 hours to overnight.
Step 3
Preheat the oven to 350 degrees F (175 degrees C).
Step 4
Bake in the preheated oven until puffed and set, about 1 hour. Let bread pudding cool on a wire rack for 15 to 20 minutes before serving.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 9 | |
| Calories 387 | |
| % Daily Value * | |
| Total Fat20g | 25% |
| Saturated Fat8g | 42% |
| Cholesterol163mg | 54% |
| Sodium219mg | 10% |
| Total Carbohydrate49g | 18% |
| Dietary Fiber1g | 5% |
| Total Sugars40g | |
| Protein7g | |
| Vitamin C0mg | 1% |
| Calcium61mg | 5% |
| Iron1mg | 4% |
| Potassium111mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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