Name: Pound Cake Bread Pudding
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 Loaf Pound Cake (Cubed (Sara Lee Or Similar)); 3 Large Eggs; 1 1/2 C Heavy Cream; 1/2 C Vanilla Coffee Creamer; 3/4 C Sugar; 2 TBSP Brown Sugar; 1 tsp Vanilla Extract; 1 tsp Cinnamon; 1/4 tsp Nutmeg; Pinch Salt

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A baked bread pudding topped with golden caramel sauce is served in a white square dish, resting on a wooden surface with a red trivet beneath it. Recipe is of pound cake bread pudding

Watch Me Make It

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.

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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.

A foil container of Sara Lee Classic Pound Cake sits on a wooden countertop. The packaging features a photo of the cake and nutrition facts on a red label.

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.

Two plastic containers filled with a creamy white liquid sit on a wooden surface next to a bottle of Coffee Mate French Vanilla coffee creamer.

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.

A pink bowl with three cracked eggs, a green measuring cup filled with brown sugar, and four small glass bowls containing spices and vanilla extract on a wooden countertop.

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.

A white dish with a blue floral pattern holds several thick, square slices of golden brown pound cake, arranged neatly on a wooden surface.

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.

A white ceramic baking dish filled with thick slices of bread soaking in a creamy custard mixture, sitting on a patterned wooden countertop.

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

A white ceramic dish with a blue floral pattern holds slices of bread baking in an oven, likely making bread pudding. The dish rests on the oven rack, and the bread is turning golden brown.

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.

Watch Me Make It

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