Chocolate Pound Cake Bread Pudding
MAKE THIS WITH: Heritage Rect. Baker
“Instead of the typical stale bread, Erin Jeanne McDowell uses pound cake as the base of this decadent bread pudding recipe. You can either make her delicious recipe for sour cream pound cake, or use store-bought cake instead. The cake is drowned in chocolate custard, and studded with more melty chocolate and crunchy nuts. Erin especially loves baking this in the Heritage Rectangular Casserole, since the lid keeps things warm (and keeps all that moisture locked inside) until it’s time to serve it. For more delicious bread pudding tips and ideas, be sure to check out the full Bread Pudding episode of Bake it Up a Notch.”
Ingredients
Sour Cream Pound Cake
1 cup (226 grams) unsalted butter, room temperature, plus more for greasing the pan
1 1/2 cups (297 grams) granulated sugar
3 (170 grams) eggs, room temperature
1 tablespoon (15 grams) vanilla extract
3 cups (360 grams) all purpose flour
1 1/2 teaspoons (6 grams) baking powder
1/2 teaspoon (2 grams) fine sea salt
1 cup (226 grams) sour cream
Bread Pudding
1 tablespoon (14 grams) unsalted butter, room temperature
2 (about 1100 grams) sour cream pound cakes, cut into 1-inch cubes
12 ounces bittersweet chocolate, coarsely chopped, divided
1 heaping cup (about 170 grams) toasted nuts (such as almonds, pecans, walnuts, or hazelnuts), coarsely chopped, optional
2 3/4 cups (633 grams) whole milk
1/3 cup (66 grams) granulated sugar
2 tablespoons (11 grams) cocoa powder
1 cup (235 grams) heavy cream
4 (226 grams) eggs
1 1/2 teaspoons (7 grams) vanilla extract
1/2 teaspoon (2 grams) fine sea salt
Instructions
For the sour cream pound cake:
If using store-bought pound cake, skip to making the bread pudding. If making pound cake, preheat oven to 325°F with a rack in the center of the oven. Grease a 9x9-inch baking dish with nonstick spray and line with parchment paper, leaving at least 1 inch of overhang on two of the sides. Grease the surface of the parchment paper with butter and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 4-5 minutes. Add the eggs one at a time, mixing on medium speed to incorporate each. Scrape the bowl well using a silicone spatula after each addition is incorporated. Add the vanilla and mix until well combined.
In a medium bowl, whisk the flour, baking powder, and salt to combine. Add about 1/3 of the flour mixture to the butter mixture, and mix on low speed to combine. Scrape the bowl well again, then add about half of the sour cream, and mix on low speed to combine. Repeat this process, alternating the dry ingredients and sour cream until both are fully incorporated.
Pour the batter into the prepared pan, and spread the batter into an even layer. Transfer to the preheated oven and bake until a tester or skewer inserted into the center comes out clean, or with a few moist crumbs, about 40-50 minutes.
Cool for 15 minutes inside the pan, then use the parchment overhang to remove the pound cake and allow to cool completely on a wire rack. Once cake is cool, cut into 1-inch cubes. If desired, spread them in an even layer on a baking sheet and let them dry for up to 2 days.
For the bread pudding:
Grease a 9x12-inch stoneware baking dish generously with 1 tablespoon unsalted butter.
In a large mixing bowl, toss together the pound cake cubes, 6 ounces (170 grams) of the chopped chocolate, and the nuts (if using) to combine. Arrange in an even layer in the prepared baking dish.
In a medium saucepan, heat the milk, remaining 6 ounces (170 grams) chocolate, sugar, and the cocoa powder over medium heat, whisking until the chocolate is fully melted. Transfer to a large heat-safe bowl or liquid measuring cup (preferably something with a pour spout). Add the cream to the chocolate mixture and whisk until evenly incorporated. Add the eggs and whisk until well combined, then add the vanilla and salt and mix to combine.
Pour the custard evenly over the pound cake mixture in the pan. Cover with aluminum foil, and transfer to the fridge for 1 hour (or up to 12 hours).
Preheat oven to 350°F with a rack in the center of the oven. Transfer the bread pudding to the oven and bake, covered with foil, for 30 minutes. After 30 minutes, remove the foil and bake for an additional 20-25 minutes until the custard appears just set and jiggles slightly in the center.
Remove the bread pudding from the oven and cool for 10 minutes before serving. Or cover with a lid to keep bread pudding warm until ready to serve.