Use a pound cake of your choice to make this bread pudding using leftover Halloween candy. With comfort food season right around the corner, this fits the bill. Cut into chunks and serve warm with creme anglaise or ice cream, if desired.


Recipe Summary

20 mins
1 hr
2 hrs 15 mins
3 hrs 35 mins
9 servings


Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Butter an 8-inch square baking dish. Place pound cake chunks in the prepared baking dish and set aside.

  • Beat eggs and 3/4 cup sugar together in a bowl until frothy. Add milk, heavy cream, vanilla bean paste, and salt. Continue beating 1 to 2 minutes more. Stir in chopped candy, breaking up any clumps that may form. Pour egg mixture over pound cake in the baking pan; press cake into the mixture to cover. Cover with plastic wrap and refrigerate 2 hours to overnight.

  • Preheat the oven to 350 degrees F (175 degrees C).

  • Bake in the preheated oven until puffed and set, about 1 hour. Let bread pudding cool on a wire rack for 15 to 20 minutes before serving.

Nutrition Facts

387 calories; protein 6.5g; carbohydrates 48.7g; fat 19.5g; cholesterol 163.4mg; sodium 218.9mg. Full Nutrition

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Rating: 5 stars
Followed direction for (7) to the T and can not find were do I use the other 1/4 c of suger? Although I don't think it needs more sugar, especially since recipe calls for Halloween candy, which I didn't use. I also used 1c. of light cream and 1/2 c 1% milk and instead of vanilla bean I used good vanilla extract. Haven't baked it yet but can't wait to try it! Oh, I also sprinkled cinnamon on the pound cake cubes. Read More