Pound Cake Bread Pudding with Leftover Halloween Candy Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 9 servings.

• Butter for greasing
• 4 cups pound cake chunks
• 4 large eggs
• cup white sugar
• 1 cup whole milk
• cup heavy cream
• 1 teaspoon vanilla bean paste
• teaspoon salt
• 1 cup chopped Halloween candy

Directions

1. Butter an 8-inch square baking dish. Place pound cake chunks in the prepared baking dish and set aside.
2. In a large bowl, beat the eggs and sugar together until frothy. Add the milk, heavy cream, vanilla bean paste, and salt. Beat for 1 to 2 minutes more until well combined.
3. Stir in the chopped candy, breaking up any clumps that may form.
4. Pour the egg mixture over the pound cake chunks. Gently press the cake into the mixture to ensure it is submerged.
5. Cover with plastic wrap and refrigerate for 2 hours or overnight to allow the flavors to meld.
6. Preheat the oven to 350F (175C). Bake in the preheated oven until puffed and set, about 1 hour.
7. Let the bread pudding cool on a wire rack for 15 to 20 minutes before serving.

Nutrition Facts

* 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.