Bread Pudding Cake
A rich and comforting bread pudding cake featuring bread, raisins, nuts, and cocoa, perfect for dessert or a sweet treat for family gatherings.
Ingredients
Instructions
- Cut bread into small cubes.
- Soak the bread in milk until well saturated.
- Stir and mix the soaked bread and milk mixture until as smooth as possible.
- Beat the eggs and add them to the mixture.
- Add sugar, vanilla extract, raisins, nuts, cocoa, and butter; mix well.
- Pour the mixture into a greased 9 x 12-inch pan.
- Bake in a preheated 350°F (175°C) oven for 1 hour.
Tips & Substitutions
For a richer flavor, consider using brioche or challah bread. You can substitute the raisins with dried cranberries or apricots, and walnuts can be replaced with pecans for a different texture. If you want a chocolate twist, add chocolate chips to the batter. Make sure to soak the bread thoroughly to achieve a creamy consistency.
Serving Suggestions
Serve warm, topped with whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with Whole Strawberries With French Cream for a delightful contrast of flavors. Consider drizzling with a caramel sauce for extra sweetness, or serve alongside a cup of coffee or tea for a comforting dessert experience.
Storage & Reheating
Store leftover bread pudding cake in an airtight container in the refrigerator for up to 4 days. To reheat, place individual portions in the microwave for about 30 seconds or warm the whole dish in the oven at 350°F until heated through, approximately 15-20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Bread Pudding Cake contains roughly 46 calories, with 1g protein, 5g carbohydrates, and 2g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this bread pudding cake in advance?
Yes, you can prepare the mixture a day in advance and refrigerate it overnight. When ready to bake, allow it to come to room temperature before placing it in the oven to ensure even cooking.
What type of bread works best for this recipe?
Stale or day-old bread works best, as it absorbs the milk mixture more effectively. Brioche, challah, or even French bread will give you a rich texture, while whole grain bread can add a nutty flavor.
Can I freeze bread pudding cake?
Yes, bread pudding cake can be frozen for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil. To reheat, thaw in the refrigerator overnight and warm it in the oven before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).