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Jun 7, 2007 10:49 AM

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?


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  1. Well if Michael Chiarello can make bread pudding with doughnuts, I suppose you can make it with pound cake.

    1. 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.

      1 Reply
      1. re: Anya L

        For something that dense, definitely soak the cake/bread a couple of hours to overnight for full absorption. I'd probably cut back/cut out the sugar used in a traditional bread pudding.

      2. What about pouring a simple syrup or tres leche type mix over it and letting it soak?

        1. 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
          Pinch salt
          1 vanilla bean, split lengthwise
          6 eggs
          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.

          1. 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.