Raspberry Amaretto Pound Cake Pudding
Indulge in the luxurious layers of this Raspberry Amaretto Pound Cake Pudding, a show-stopping dessert that balances elegance with comfort. Featuring cubes of buttery pound cake, rich homemade pudding infused with a splash of aromatic amaretto liqueur, and bursts of juicy fresh raspberries, this trifle-like treat is as decadent as it is delightful. Silky vanilla custard is the heart of the dish, expertly thickened with egg yolks and cornstarch for a creamy, velvety texture. A final dusting of powdered sugar makes it picture-perfect for dinner parties or special occasions. Ready in under an hour and served chilled, this layered dessert impresses with its contrasting textures and flavors, offering a modern twist on traditional bread pudding.
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Recipe Information
Ingredients
- 12 ounces Pound cake (store-bought or homemade)
- 2 cups Fresh raspberries
- 2 cups Milk
- 1 cup Heavy cream
- 0.5 cup Granulated sugar
- 3 tablespoons Cornstarch
- 4 pieces Egg yolks
- 2 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
- 2 tablespoons Amaretto liqueur
- 2 tablespoons Powdered sugar
Instructions
Cut the pound cake into 1-inch cubes and set aside.
In a medium saucepan, whisk together the milk, heavy cream, granulated sugar, and cornstarch over medium heat until the mixture begins to simmer.
In a separate bowl, whisk the egg yolks. Gradually temper the egg yolks by slowly pouring in about 1/2 cup of the warm milk mixture while whisking constantly.
Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture. Cook over medium heat, stirring constantly, until thickened (about 5–7 minutes).
Remove from heat and stir in the butter, vanilla extract, and amaretto liqueur. Allow the pudding to cool slightly, then cover with plastic wrap placed directly on the surface to prevent a skin from forming. Refrigerate until cool.
To assemble, layer 1/3 of the pound cake cubes in the base of a trifle dish or individual serving glasses. Top with 1/3 of the pudding, followed by 1/3 of the fresh raspberries.
Repeat the layers two more times, finishing with raspberries on top. Refrigerate for at least 1 hour to allow the flavors to meld.
Before serving, dust the top with powdered sugar for a decorative touch. Serve chilled.
Nutrition Facts
Calories |
3052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.4 g | 209% | |
| Saturated Fat | 88.4 g | 442% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1276 mg | 425% | |
| Sodium | 966 mg | 42% | |
| Total Carbohydrate | 339.3 g | 123% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 232.7 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 240 mg | 18% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 711 mg | 15% | |
*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.
