Dig into the flavors of fall with this comforting Pound Cake Bread Pudding recipe with Salted Caramel Drizzle. Perfect for entertaining and easy to make!

Does this recipe need any further introduction? Pound Cake? Salted Caramel? Oh, and let’s just throw in some chocolate custard for good measure. You’re welcome.

The cooler weather of fall demands a comforting sweet treat. Paired with a cup of coffee, this recipe is simply perfection. I love a bread pudding for many reasons, but creamy goodness aside, it’s a dessert recipe that my non-baking self can whip up with ease.

With a base like Sara Lee® All Butter Pound Cake, straight from the freezer, and the help of Hershey’s® Caramel Syrup, there’s very little guess work and maximum deliciousness with this Pound Cake Bread Pudding recipe! Even better, is all of the ingredients can be purchased while shopping at Publix!

Ready to get started?

First, slice the Sara Lee Pound Cake and set out overnight to get “stale.” If you don’t have time, ain’t no thing. You’ll just have a softer bread pudding texture. I put a little food tent over mine for the night. Flies. 🙁

When you’re ready to get baking, cut up your pound cake into 1″ cubes and place into greased 8 x 11 baking dish. You’ll also want to preheat your oven to 350 degrees.

Now it’s time to whip up the custard. Microwave chocolate in 30 second intervals until melted. Bring your cream to a simmer over medium heat. Meanwhile, whisk eggs, sugar, salt and vanilla in a medium bowl. Slowly whisk the milk into the egg mixture. Seriously, slowly! You don’t want scrambled eggs! Then, whisk in the chocolate. Pour the chocolate custard over the cake. Sprinkle with turbinado sugar (if you’ve got any).

Set the baking dish inside of a roasting pan and fill the roasting pan halfway with water. Bake for 45 – 50 minutes or until custard appears set.

Gently remove the pan from the oven (remember the hot water!), and remove dish from water bath. Let cool at least 15 minutes, top with Hershey’s Caramel Syrup and sprinkle with sea salt.

Serve warm or at room temperature along with whipped cream.

Pound Cake Bread Pudding with Salted Caramel Drizzle

Ingredients

1 package of Sara Lee All Butter Pound Cake (found in the freezer aisle)
2 1/2 cups of Half and half
10 ounces of bittersweet chocolate chips
3 large eggs
3 large egg yolks
1/2 cups sugar
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
1 cup Hershey's Caramel Syrup
1 tablespoon Sea Salt

Instructions

First, slice the Sara Lee Pound Cake and set out overnight to get "stale." If you don't have time, ain't no thing. You'll just have a softer bread pudding texture.
When you're ready to get baking, cut up your pound cake into 1" cubes and place into greased 8 x 11 baking dish. You'll also want to preheat your oven to 350 degrees.
Now it's time to whip up the custard. Microwave chocolate in 30 second intervals until melted. Bring your cream to a simmer over medium heat. Meanwhile, whisk eggs, sugar, kosher salt and vanilla in a medium bowl.
Slowly whisk the milk into the egg mixture. Seriously, slowly! You don't want scrambled eggs! Then, whisk in the chocolate.
Pour the chocolate custard over the cake. Sprinkle with turbinado sugar (if you've got any).
Set the baking dish inside of a roasting pan and fill the roasting pan halfway with water. Bake for 45 - 50 minutes or until custard appears set.
Gently remove the pan from the oven (remember the hot water!), and remove dish from water bath.
Let cool at least 15 minutes, top with Hershey's Caramel Syrup and sprinkle with sea salt. Serve warm or at room temperature along with whipped cream.

Ready to whip up this beauty? Receive a FREE 17-24oz Hershey’s® Syrup when you buy any ONE (1) Sara Lee® Frozen Dessert item now thru 10/09/15 at Publix while supplies last! Need more recipe inspiration? Be sure to the visit Sara Lee® website and Hershey’s website for more creative ideas!

“This post is part of a social shopper marketing insight campaign with Pollinate Media Group®, Sara Lee®, and Hershey’s® but all my opinions are my own. #pmedia #SweetTreatDessert http://my-disclosur.es/OBsstV”