Bread Pudding Cake
Transform your leftover bread into pure dessert magic with this delectable Bread Pudding Cake. This classic treat combines the comforting richness of a traditional bread pudding with the elegant presentation of a cake, making it perfect for any occasion. Made with cubes of day-old brioche or French bread soaked in a luscious custard of whole milk, heavy cream, eggs, sugar, and warm spices like cinnamon and nutmeg, this dessert bakes to golden perfection with a buttery crust. Optional raisins add bursts of sweetness, while a dusting of powdered sugar and a drizzle of caramel sauce elevate it into a show-stopping finale. Ready in just over an hour and ideal for serving warm or at room temperature, this recipe is a cozy yet refined dessert that pairs beautifully with a scoop of vanilla ice cream. Whether for family gatherings or holiday celebrations, this Bread Pudding Cake is a must-try twist on a cherished classic!
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Recipe Information
Ingredients
- 6 cups Day-old bread, cubed (preferably brioche or French bread)
- 2 cups Whole milk
- 1 cup Heavy cream
- 1 cup Granulated sugar
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Nutmeg
- 0.5 cup Raisins (optional)
- 2 tablespoons Unsalted butter, melted
- 2 tablespoons Powdered sugar (for garnish)
- 1 cup Caramel sauce (optional, for serving)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or springform pan with butter or non-stick spray.
In a large mixing bowl, whisk together the milk, heavy cream, granulated sugar, eggs, vanilla extract, ground cinnamon, and nutmeg until fully combined and smooth.
Add the cubed bread to the bowl with the liquid mixture. Gently toss to ensure all the bread is evenly coated and begin to absorb the liquid. Let this mixture sit for 10 minutes to soften the bread.
If using raisins, fold them into the mixture after the bread has soaked.
Pour the bread mixture into the prepared cake pan, spreading it out evenly. Drizzle the melted butter on top for a rich, golden crust.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the center is set. Test by inserting a toothpick into the center; it should come out clean.
Remove from the oven and let the bread pudding cake cool in the pan for at least 15 minutes. If using a springform pan, carefully release the sides before transferring to a serving plate.
Dust with powdered sugar before serving. Optionally, drizzle with caramel sauce for an extra touch of decadence.
Slice and serve warm or at room temperature. Pair with a scoop of vanilla ice cream if desired!
Nutrition Facts
Calories |
6408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.3 g | 240% | |
| Saturated Fat | 102.4 g | 512% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1345 mg | 448% | |
| Sodium | 5710 mg | 248% | |
| Total Carbohydrate | 1054.8 g | 384% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 515.2 g | ||
| Protein | 140.9 g | 282% | |
| Vitamin D | 9.5 mcg | 47% | |
| Calcium | 1442 mg | 111% | |
| Iron | 35.0 mg | 194% | |
| Potassium | 2887 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
