This is a recipe I have been contemplating making for years, It all began when I was eating pound cake one morning. (I am just as confused as you are about why the h*ck I was eating pound cake!) Nevertheless, I was also drinking coffee that fine day (typical Jill move). The last thing you should know about me for this story is that I am a dunker. I always dunk doughnuts in coffee, cookies in milk, toast in tea, chicken nuggets in barbecue sauce, and the list goes on.
So, I chose to dunk pound cake in my coffee that morning. It was really good! I must have had bread pudding on my mind, because I immediately began thinking about how I could make a coffee pound cake bread pudding.
Years later, I finally made it. (Look at me now, Mom!)
Coffee Pound Cake Bread Pudding
Ingredients
1 pound cake (see note 2)
Instant coffee (see note 1)
water
2 tbsp melted butter
1/2 c sugar
1 1/2 c half-and-half
2 eggs
1 tsp vanilla extract
1/8 tsp salt
Biscoff Spread (cookie butter)
Whipped cream (optional)
Directions
- Preheat broiler.
- Slice pound cake into 1/4 inch slices. Then cut the pound cake slices into shapes the size of your ramekins. (If not using ramekins, leave them in slices.) Put the pound cake under the broiler about 1 minute per side, or until golden brown.
- Mix the amount of instant coffee for two cups of coffee into 1/2 cup boiling water. (see note 1)
- Mix melted butter and granulated sugar into the coffee. Let cool for about five minutes.
- Meanwhile, mix together the half-and-half, eggs, vanilla, and salt. Once the coffee mixture is cooled, whisk it into the egg mixture.
- Spray ramekins with nonstick spray. Layer three pound cake rounds into each ramekin. Add egg mixture into the ramekins, making sure to cover the pound cake rounds. You will need to push down the pound cake to coat it.
- Cover and chill in the refrigerator for at least three hours to overnight.
- Preheat oven to 350 degrees Fahrenheit.
- Bake, uncovered, for 30-40 minutes or until custard is set (the bread pudding will have puffed up and not look too jiggly or moist in the center).
- Cool for 10 minutes before serving.
- Serve with whipped cream and melted Biscoff Spread, if desired.
Notes
- I use Starbucks instant coffee, so I used two packets instant coffee for 4 oz of boiling water. If not using instant coffee, use 4 oz of extra strong brewed coffee.
- I used this recipe for pound cake: http://www.marthastewart.com/337155/vanilla-pound-cake. Use whatever recipe you would like, frozen, or pre-made pound cake.