Lemon Pound Cake Bread Pudding |
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Prep Time: 1 Minutes Cook Time: 45 Minutes |
Ready In: 46 Minutes Servings: 4 |
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This is just perfect for summer. This is great with a raspberry or strawberry coulis and fresh berries, or vanilla ice cream. Prep time includes letting it soak. Ingredients:
2 butter poundcake (thawed, if using frozen ones) |
8 lemons |
6 eggs |
1 cup sugar |
3 cups milk |
Directions:
1. Butter a 13x9 pan. Cut pound cake into cubes (not bite size - large pieces like you'd do for bread pudding) and place in buttered pan.
2. Squeeze juice from lemons over cake.
3. Whisk eggs and sugar in bowl until combined.
4. Whisk in milk. (I'll sometimes add some lemon zest to this, too.)
5. Pour over pound cake; let soak for an hour.
6. Heat oven to 350.
7. Cover pan with foil and bake 45-60 minutes. Sometimes I'll uncover the pan for the last 10 minutes or so to crisp up the top.
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