Friday, January 13, 2017

Lemon Pound Cake Bread Pudding


So it's been quite a while since i've posted here. Specifically 6 weeks. I wish I had a good excuse like traveling to Machu Picchu or participating in one of those studies where you stay in bed and don't move for 30+ days (which I would totally do, by the way). 

To be honest, i've been doing the same old thing..drinking too much coffee, watching netflix, and neglecting 5/5 of my new years resolutions. Sometimes I wish I had the stamina of some of my friends who give up things like chocolate or bread.



Just kidding I absolutely do not wish that. AT ALL. BECAUSE LOOK AT THIS BREAD PUDDING. I will never part with it and I don't want to. 

This recipe actually started out as a total fail. It was supposed to be a lemon pound cake, but I was so excited to take a picture of it that I flipped it out of the pan way too soon (literally 2 minutes out of the oven), and it broke in half. Instead of having a meltdown (see bacon jam for a fun story), I decided to just roll with it and make a bread pudding with the most DELISH pound cake. and then add some toasted coconut. and then some chocolate because I'm wild. 


Now, I've completely jumped on the chocolate/citrus train. Give me all the chocolate dipped kiwis, oranges, etc. The chocolate drizzle seriously works with the lemon flavor in this, and you should do it. If it's not your thing though, it'll be just as delicious without it. I promise. 

Also! For those who like their bread pudding ooey gooey and right out of the oven (aka me), it will look like a little like my life, messy. 



If you like bread pudding set up, give it about 30 min to an hour and it will look a little not like my life, organized.


Whatever floats your boat. Definitely make it though. 

Ingredients:
Cake:
1 lemon pound cake, homemade (preferably a ricotta pound cake) or store bought.
Syrup:
2 tbsp lemon juice (squeezed from fresh lemon)
zest from 1 lemon
1/2-1 cup powdered sugar
4 tbsp (or more) cream/milk
Topping:
sweetened coconut flakes
1/2 cup chocolate cups


Directions: 
Break apart lemon pound cake into large cubes. Place the cubes in a 9inch round pie plate and drizzle syrup all over the bread. The syrup should be a consistency of a glaze, as if you were going to pour it onto the top of a cake or loaf. If the syrup is too thick, add more cream. If the syrup is too runny, add more powdered sugar. Place sweetened coconut flakes on top of pie. Bake at 350F for 15 min. or until the coconut has browned. Microwave the chocolate chips for 30 seconds, or until melted, and drizzle on top of bread pudding. Either consume immediately, or let the bread pudding sit on wire rack for a half hour/hour to set up.



Happy 2017! I hope you never give up bread or chocolate or anything that absolutely rocks your world. Enjoy! 

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