Pound Cake Bread Pudding - Super Easy Dessert

This pound cake bread pudding is the one that surprised me the most out of all of the desserts I've made. Using pound cake instead of bread changes the texture completely. It’s softer, richer, and almost melts into the custard without turning soggy.

Click Here to Print this Recipe and save for later

This is the kind of dessert I throw together when I want something warm and comforting without a ton of effort. One loaf of store-bought pound cake does all the heavy lifting, and everything else is probably already sitting in your fridge.

Why This One Works So Well

What really makes this pound cake bread pudding stand out is how the cake absorbs the custard. Pound cake has enough structure to hold up, but it still soaks in all that cream and spice. You end up with a soft center and lightly golden edges instead of a dense or gummy texture.

The vanilla coffee creamer is another quiet win here. It adds sweetness and flavor without needing extra sugar or complicated ingredients. Combined with the cinnamon and nutmeg, it gives this pound cake bread pudding that classic warm, bakery-style flavor.

Ingredients And Tools

Nothing fancy here. This is a short ingredient list, and that’s part of why I like it so much.

Ingredients

• 1 Loaf Pound Cake, Cubed (Sara Lee Or Similar)
• 3 Large Eggs
• 1 ½ C Heavy Cream
• ½ C Vanilla Coffee Creamer (or whole milk)
• ¾ C Sugar
• 2 tablespoon Brown Sugar
• 2 tablespoon Melted Butter
• 1 teaspoon Vanilla Extract
• 1 teaspoon Cinnamon
• ¼ teaspoon Nutmeg
• Pinch Salt

Tools

• Mixing Bowl
• Whisk
• 9x13 Baking Dish
• Butter Or Nonstick Spray

How I Make Pound Cake Bread Pudding

Prep

I start by preheating the oven to 350°F and lightly buttering a baking dish. You don’t need much, just enough so nothing sticks later. Cut the pound cake into roughly 1 to 1 ½ inch cubes and spread them out evenly in the dish.

In a mixing bowl, whisk together the eggs, heavy cream, vanilla coffee creamer, sugar, brown sugar, melted butter, vanilla extract, cinnamon, nutmeg, and salt. You’re just looking for everything to be fully combined and smooth.

Soak And Bake

Pour the custard evenly over the pound cake, making sure you hit all the corners. I gently press the cake down so it absorbs the liquid instead of letting it pool on top. Let it sit for about 10 to 15 minutes so the cake has time to soak everything up.

Bake uncovered for 35 to 45 minutes. You’re looking for a set center and a lightly golden top. Every oven is a little different, so I usually give it a gentle shake to make sure the middle isn’t loose.

Rest And Serve

Once it comes out of the oven, let the pound cake bread pudding rest for about 10 minutes. That gives it time to firm up and makes serving easier. I like it warm, straight from the dish, but it’s just as good after it cools a bit.

Serving Ideas And Simple Tweaks

This pound cake bread pudding doesn’t need much, but toppings never hurt. A scoop of vanilla ice cream, a drizzle of caramel, or even a dusting of powdered sugar all work really well. For brunch, I’ve served it with whipped cream and fresh berries and it disappears fast.

If you want to change it up, chocolate chips, chopped pecans, or sliced bananas are easy add-ins. This recipe is forgiving, which makes it great for experimenting.

Wrapping It Up

This pound cake bread pudding is one of those recipes that feels like more effort than it actually is. It’s warm, rich, and simple in the best way. If you’ve got a loaf of pound cake and a few basics, this is an easy win.

Other Recipes You'll Love:

• Strawberry Cheesecake Bites - Easy Dessert Recipe
• Chocolate Bacon Crack - Candy Covered Crackers Recipe
• Cherry Pie Smoked Cream Cheese - Perfect BBQ Dessert
• Bacon Wrapped Cinnamon Roll Bites - Easy Sweet Recipe
• S'mores Cookie Muffins

Pound Cake Bread Pudding

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 8

Ingredients

• 1 Loaf Pound Cake Cubed (Sara Lee Or Similar)
• 3 Large Eggs
• 1 ½ C Heavy Cream
• ½ C Vanilla Coffee Creamer
• ¾ C Sugar
• 2 tablespoon Brown Sugar
• 1 teaspoon Vanilla Extract
• 1 teaspoon Cinnamon
• ¼ teaspoon Nutmeg
• Pinch Salt

Instructions

• Preheat oven to 350°F and lightly butter a baking dish.
• Cut pound cake into 1 to 1 ½ 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.