Poundcake bread pudding?
Last night I made Flo Braker's Cornmeal Poundcake. The recipe called for 8 oz of milk, I ended up putting in only 5.75 oz. (Um, can you tell that I work with numbers for a living?). The cake tastes pretty good, but the texture is definitely off. It's dry and crumbly. So I'm wondering if I can save it somehow? I don't want to make a trifle. I was thinking maybe a bread pudding? But is that too rich? Does anyone have a good recipe?
Instead of bread pudding, try this:
1) take good summer fruits, cut into bite size pieces
2) drizzle on sugar, honey, maple syrup, then some distilled spirits
3) macerate at room temp for 1 hour
4) put a slice of the pound cake on a plate
5) put a scoop of fruit on top along with a generous amount of the sauce
6) whipped cream from a can
Put it back into the pan and pour rum or brandy or bourbon over it and let it soak for a few days.
If you want to make bread pudding, I'd recommend either slicing the cake and leaving it out overnight before adding the rest of the ingredients, or slicing and drying it out in the oven a bit.
Another option for too dry cake is to make it into strawberry shortcake or peach shortcake. Trifle like, but simpler. I had a nice lavender tea cake that dried up a bit, so I toasted slices of that and layered on top sugared berries (that had been done earlier so that they released their juice) and whipped cream.
any bread pudding base would be good, just make sure you pour it over the poundcake hot so it will be absorbed easier. and don't forget to soak it.
I like Gale Gand's basic recipe:
2 cups half-and-half
2 cups heavy cream
1 vanilla bean, split lengthwise
1 cup granulated sugar
In a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Set aside to infuse for 10 minutes.
In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot cream mixture. Strain into a large bowl to smooth the mixture and remove the vanilla bean.
I made bread pudding with very dense banana cake once and it was OK. I just used a regular bread pudding recipe (I think brioche bread pudding from epicurious). The biggest problem was that the custard didn't really soak into the dense cake that much, so the cake and pudding remained more distinct than I would have preferred. But it tasted good. Perhaps if I had refrigerated the pudding overnight before baking, it would have been better.