Cookie Butter Pound Cake Bread Pudding Recipe

Cookie Butter Pound Cake Bread Pudding Recipe :-While it is true that bread puddings are usually made using bread (you got it! ), this variation of the dish questions why we are unable to produce bread pudding out of pound cake itself. This magnificent Cookie Butter Pound Cake Bread Pudding is the answer to both of these questions.

 

Cookie Butter Pound Cake Bread Pudding Recipe

 

INGREDIENT:

• You will need a loaf-sized pound cake that is cut into cubes of one inch in size. It is best if the cake is a little bit stale. The pound cake can be purchased
• from a store, or it can be made at home.
• The eggs ,The milk
• Sugar in granular form
• Cookie butter should be heated in the microwave for a short period of time so that it may be mixed more readily.

 

• In addition to vanilla extract, almond extract is also a very good option.
• The spice cinnamon
• a loaf-sized loaf of cake, sliced into cubes of one inch in size (stale or gently toasted)
• 4 eggs of a significant size
• 3/4 cups (315 milliliters) of milk

 

• 50 grams (100 grammes) of granulated sugar
• Half a cup (140 grams) of cookie butter, which has been heated in the microwave for approximately ten seconds
• Vanilla extract, one-half of a teaspoon
• quarter of a teaspoon of cinnamon powder

 

• SAUCE FOR THE SAUCE:
• 34 grammes (56 grammes) of unsalted butter
• 40 grams (about 1/4 cup) of granulated sugar
• 1/4 cup (50 grams) sugar that is light brown and tightly packed
• A sprinkle of salt and a quarter cup of heavy whipped cream
• One and a half teaspoons of extract of vanilla

 

HOW TO MAKE POUND CAKE BREAD PUDDING

• You are going to be blown away by how simple it is to put together this dessert! Not only is the hands-on time brief, but you need also be sure to factor in the necessary amount of time for cooling.

 

• THE BREAD PUDDING MUST BE MADE.
• To get the pan ready. Grease a baking dish that is two quarts in capacity. Prepare the pan by placing the cubed pound cake in it and spreading it out evenly.

 

• Remaining items should be mixed together. Eggs, milk, sugar, heated cookie butter, vanilla extract, and salt should be mixed together with a whisk. In the event that it is required, pour the liquid mixture over the pound cake, making sure to push the cake down into the liquid mixture.
• Be calm. Rest in the refrigerator for at least an hour and up to a full day with the lid on.

 

• In preparation for baking. The bread pudding should be placed on the counter. Preheat the oven to 350 degrees Fahrenheit.
• A bake After the oven has been preheated, place the pan inside and bake it for sixty to seventy minutes, or until a knife that is pushed into the center of the dish comes out clean.

 

INSTRUCTIONS:

1. Prepare an oven-safe dish with a capacity of two quarts by greasing it. In the pan that has been prepared, arrange the cake cubes in a certain pattern.
2. This recipe calls for the use of a whisk to combine the following ingredients: eggs, milk, sugar, cookie butter, vanilla essence, and cinnamon. After pouring the mixture over the cake that is already in the pan, press the cake down into the mixture if it is necessary to do so.
3. Make sure to let the mixture sit in the refrigerator for at least an hour and up to a full day.
4. The bread pudding should be removed from the refrigerator once it has been chilled, and it should be allowed to come to room temperature while the oven is being heated up.
5. Preheat the oven to 350 degrees Fahrenheit.
6. A knife inserted into the middle of the cake should come out clean after being baked for a period of time that falls anywhere between one hour and one hour and ten minutes.
7. Include the warm vanilla sauce into the dish that you are preparing.

 

TO MAKE THE SAUCE:

1. In a heavy saucepan, combine the butter, sugar, brown sugar, cream, and salt. Place the mixture on the stove. Around four to six minutes, cook the mixture over medium heat until it becomes bubbling and thickens.
2. The pan should be removed from the heat. Put the vanilla in with a careful swirl.
3. The heated bread pudding should be spooned over one serving.

 

FOR THE VANILLA SAUCE:

• Margarine-free butter
• Sugar in granular form
• If you would rather, you can use granulated sugar instead of brown sugar in this sauce.
• However, I personally enjoy the addition of brown sugar to this sauce.
• Be sure to use heavy cream or heavy whipping cream for the best possible outcomes. Heavy cream includes heavy whipping cream.
• The salt An essence of vanilla