amaretto-soaked-pound-cake-bread-pudding-4705.jpg

Amaretto Soaked Pound Cake Bread Pudding

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by: The Front Porch Gourmet






I promised to give you a solution for a dry pound cake. Here it is. We are going to make bread pudding, from a pound cake. Yep. We are. Understand this recipe will not repair a dry cake. It will however, give you a great USE for a dry cake. And a good excuse to open a bottle of wine. I think this is a far better use than speed bumps, and I love any reason to open wine




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ingredients

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serves: 12

1 pound dry cake – Never thought you’d see that in a recipe did ya?

4 cups amaretto

6 eggs

1 tbsp good vanilla

1 stick melted butter

2 cups milk

1 tbsp Nutmeg

1 tbsp Cinnamon

1/2 cup chopped walnuts, almonds or pecans optional*

Nutrition Facts
Amaretto Soaked Pound Cake Bread Pudding

Servings Per Recipe: 12

Amount per Serving

Calories: 546

  • Total Fat: 22.4 g
  •     Saturated Fat: 9.3 g
  •     Trans Fat: 0.3 g
  • Cholesterol: 178.6 mg
  • Sodium: 232.2 mg
  • Total Carbs: 69.8 g
  •     Dietary Fiber: 5.1 g
  •     Sugars: 1.6 g
  • Protein: 18 g
VIEW DETAILED NUTRITION

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preparation

amaretto-soaked-pound-cake-bread-pudding-4705.jpg 1.  Cut or tear pound cake into cubes. Place in a greased 13×9 baking dish. Pour two cups amaretto over cubes, cover with lid or foil and refrigerate overnight. Use the entire two cups. Remember how dry this thing is! The next morning remove the cover and drizzle with one more cup of amaretto. While that soaks in, whisk eggs, milk, last cup of Amaretto, Vanilla, Cinnamon & Nutmeg and butter in a mixing bowl. You really don’t need any added sugar as both the amaretto and cake are sweetened. Pour the mixture over your cake and sprinkle with nuts if using. Bake at 350 for about 35-40 minutes or until set. Serve with whipped cream, caramel sauce or ice cream.

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