Looking for an easy bread pudding recipe? This fruit cake bread pudding can be put together in minutes and is a great way to jazz up leftover fruit cake! Dotted with white chocolate and sprinkled with pomegranate, it’s one delicious bite.
Fruit cake gets a bad rap. You say “fruit cake” to someone and they usually turn up their nose. I mean, I understand.
When you think of fruit, you don’t usually tend to think of cake or vice versa. However, it’s so popular this time of year, especially here in Newfoundland.
If you don’t enjoy fruit cake in it’s natural form, then this fruit cake bread pudding will surely change your mind.
Easy Bread Pudding Recipe Using Leftover Fruit Cake
Every year my mother-in-law gives us a lovely dark fruit cake. For those who are unfamiliar with this version of fruit cake, it has molasses and lots of clove. It’s warming and delicious with ice cream.
However, the gifted cake is huge, and it’s a lot for hubby and I. This fruit cake bread pudding is an easy, and delicious, way to use up some of that cake and enjoy it in a new and exciting form.
How to Make It
The preparation of this couldn’t be easier. Nobody has time for fussy recipes during the busy holiday season so this one is perfect.
Full details are in the recipe card below, but here are the basics:
- Place the cubes of fruit cake in a skillet.
- Pour over liquid mixture of milk, cream, eggs, vanilla and orange zest.
- Press down so the cake soaks up the milk mixture.
- Sprinkle with chocolate chunks and bake.
- Garnish with pomegranate and walnuts.
This fruit cake bread pudding would be one delicious way to start Christmas morning. While it’s in the oven, sit back and sip on that first coffee (always the best one, may I add) or a mug of homemade hot chocolate.
If you make this fruit cake bread pudding recipe, be sure to leave a comment below!
Fruit Cake Bread Pudding
- 5 cups dark fruit cake, loosely packed and cut into cubes (see "Notes" below)
- ¾ cup milk
- ⅓ cup heavy cream
- 2 large eggs
- ½ teaspoon pure vanilla extract
- 1 teaspoon orange zest, from one orange (approximately)
- 2 ounces white chocolate, roughly chopped
- ⅓ cup roughly chopped walnuts
- 3 tablespoons pomegranate arils
- baking spray, to grease skillet
- Preheat oven to 350 degrees Fahrenheit. Grease a skillet (I used an 8-inch skillet) with baking spray. To skillet, add fruit cake and set aside.
- In a bowl, whisk together the milk, cream, eggs, vanilla extract, and orange zest until well combined.
- Pour the milk mixture over the fruit cake and press the fruit cake down to soak up some of the milk mixture.
- Sprinkle chocolate chunks over top. Bake for 30 minutes or until a wooden toothpick or cake tester inserted in the centre of the bread pudding comes out clean.
- Carefully remove from the oven and garnish with walnuts and pomegranate arils. Serve as is or with ice cream or whipped cream!
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.