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–+ servings
A white ceramic baking dish filled with golden-brown bread pudding, drizzled with caramel sauce, sits on a wooden surface. The dessert appears warm and freshly baked.

Pound Cake Bread Pudding

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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8

Ingredients

  • 1 Loaf Pound Cake Cubed (Sara Lee Or Similar)
  • 3 Large Eggs
  • 1 1/2 C Heavy Cream
  • 1/2 C Vanilla Coffee Creamer
  • 3/4 C Sugar
  • 2 TBSP Brown Sugar
  • 1 tsp Vanilla Extract
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • Pinch Salt

Instructions

  • Preheat oven to 350°F and lightly butter a baking dish.
  • Cut pound cake into 1 to 1 1/2 inch cubes and spread evenly in the dish.
  • In a mixing bowl, whisk together eggs, heavy cream, vanilla coffee creamer, sugar, brown sugar, melted butter, vanilla extract, cinnamon, nutmeg, and salt until smooth.
  • Pour custard evenly over the pound cake, gently pressing the cake down so it absorbs the liquid.
  • Let sit for 10–15 minutes to soak.
  • Bake uncovered for 35–45 minutes until set in the center and lightly golden on top.
  • Remove from oven and rest 10 minutes before serving.

Notes

Vanilla coffee creamer adds sweetness and extra richness, so no additional sugar is needed.
For a crispier top, sprinkle a light layer of brown sugar over the pudding before baking.
Serve warm with vanilla ice cream, whipped cream, caramel sauce, or fresh berries.
Leftovers reheat well and taste even better the next day.