Cookie Butter Pound Cake Bread Pudding

Cookie Butter Pound Cake Bread Pudding is a fantastic way to turn leftover pound cake into a warm, cozy dessert!

Cookie Butter Pound Cake Bread Pudding topped with a creamy vanilla sauce

Sure, bread puddings are traditionally made with (you guessed it!) bread, but this version asks why we can’t make bread pudding out of pound cake. And the answer is this glorious Cookie Butter Pound Cake Bread Pudding.

It all starts with a loaf-size pound cake, either homemade or store-bought. This a great way to bring new life to leftover pound cake, but it’s totally worth making or buying one just to make this dessert. You can use most any basic pound cake, so just go with your favorite. I like to use a half recipe of my go-to Cream Cheese Pound Cake, but any kind is fine.

Cookie Butter Pound Cake Bread Pudding in a white ceramic baker with servings on white plates

Just as if you were making a more traditional bread pudding, the pound cake needs to be a bit stale to work best. If you’re baking a fresh pound cake for this dessert, you can either bake it a few days before you want to make bread pudding or spread the cubes on a sheet pan and toast them in the oven for a few minutes to dry them out a bit.

From there, you’ll find that this is a fairly traditional bread pudding with a simple mixture of basic ingredients poured over the cubes of pound cake. The one difference is the addition of cookie butter. And I have to say that I just love the flavor it adds. It provides just a subtle hint of spices to make this dessert really special.

servings of Cookie Butter Pound Cake Bread Pudding on white plates

You can serve this Cookie Butter Pound Cake Bread Pudding as is and be plenty happy. For a little something extra, I like to add a simple vanilla sauce, which is one that I’ve made many times. Luckily, it’s also easy to make with just a few ingredients and a bit of stovetop time. It’s best when it’s fresh, but you can reheat it if necessary. It tends to thicken quite a bit when it has cooled, so try adding a splash of milk and heating a bit more if it’s still too thick after reheating.

One of the beauties of this dessert is how easy it is to make. Just whisk together a few ingredients, pour over the cubed cake, chill it for a bit, and then bake it. That’s it! And you’ll end up with this wonderful Cookie Butter Pound Cake Bread Pudding that’s sure to become a favorite!

Find more bread pudding recipes in the Recipe Index.

More Cookie Butter Desserts

Yield: 10 to 12 servings

Cookie Butter Pound Cake Bread Pudding

Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Additional Time 1 hour
Total Time 2 hours 30 minutes

Turn leftover pound cake into this fantastic Cookie Butter Pound Cake Bread Pudding!

Cookie Butter Pound Cake Bread Pudding

Ingredients

For the bread pudding:

  • 1 loaf-size pound cake, cut into 1-inch cubes* (stale or lightly toasted)
  • 4 large eggs
  • 1 & 1/3 (315ml) cups milk
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (140g) cookie butter**, heated for about 10 seconds in the microwave
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon

For the sauce:

  • 1/4 cup (56g) unsalted butter
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (50g) firmly packed light brown sugar
  • 1/4 cup heavy whipping cream
  • pinch of salt
  • 1 & 1/2 teaspoons vanilla extract

Instructions

To make the bread pudding:

    1. Grease a 2-quart baking dish. Place the cubed cake in the prepared pan.
    2. Whisk together the eggs, sugar, cookie butter, vanilla, and cinnamon. Pour over the cake in the pan, pressing the cake down into the mixture if needed.
    3. Refrigerate the mixture for an hour to overnight.
    4. Remove the chilled bread pudding from the refrigerator to sit at room temperature while the oven heats. Preheat oven to 350°F.
    5. Bake for 1 hour to 1 hour 10 minutes, or until a knife inserted into the center comes out clean.
    6. Serve warm with warm vanilla sauce.

    To make the sauce:

    1. Place the butter, sugar, brown sugar, cream, and salt in a heavy saucepan***. Cook over medium heat until bubbly and thickened (about 4-6 minutes).
    2. Remove the pan from the heat. Carefully stir in the vanilla.
    3. Spoon over servings of warm bread pudding.

Notes

*Homemade or store-bought. My favorite is Cream Cheese Pound Cake (a half recipe). If your cake isn't a few days old, then toast it at 350°F for 7 to 10 minutes.

**Look for cookie butter alongside other spreads, like peanut butter.

**The mixture will be quite bubbly while it cooks, so be sure to use a large enough pan.

Sauce recipe slightly adapted from Land O'Lakes.

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