Pre-made Sara Lee pound cakes are the perfect base for a creamy, decadent bread pudding. Once thawed, we cube and toast the all butter pound cakes in then oven before dressing them up with vanilla custard base, lemon zest, and fresh blueberries. After baking the pudding to custardy, comforting perfection, a drizzle of lemony hard sauce is just the right finishing touch. This delightful pound cake bread pudding is easy enough to throw together anytime, but impressive enough to serve for company.
BLUEBERRY BREAD PUDDING
2 (10.75-oz.) frozen Sara Lee All Butter Pound Cakes, thawed and cut into 1/2-in. cubes
4 large eggs
1/2 cup granulated sugar
2 tsp. fresh lemon zest (from 1 large lemon)
1 tsp. vanilla extract
1/4 tsp. table salt
2 cups whole milk
1 1/2 cups heavy cream
2 cups fresh blueberries, divided
LEMON HARD SAUCE
1/2 cup (4 oz.) salted butter, softened
1 1/2 tsp. lemon zest plus 4 tsp. fresh lemon juice (from 1 lemon)
1 1/2 cup powdered sugar
How to Make It
Prepare the Blueberry Bread Pudding: Preheat oven to 400°F. Spread cake cubes in a single layer in a lightly greased (with cooking spray) large rimmed baking pan. Bake in preheated oven until lightly toasted, 10 to 12 minutes. Transfer to a wire rack, and cool 15 minutes. Reduce oven temperature to 350°F.
Whisk together eggs, sugar, lemon zest, vanilla, and salt in a large bowl until well blended. Whisk in milk and heavy cream until well blended.
Add cake cubes to egg mixture, and gently toss until coated. Let stand 20 minutes. Stir in 1 cup of the blueberries.
Spread pound cake mixture in a lightly greased (with cooking spray) 11- x 7-inch baking dish; sprinkle top with remaining 1 cup blueberries. Bake at 350°F until set in the center, 45 to 50 minutes.
Prepare the Lemon Hard Sauce: Beat together softened butter, lemon zest, and lemon juice at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating until light and fluffy. Serve immediately with warm bread pudding.
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