Preparation Info

Holiday Bread Pudding

Made With Our

Holiday Bundt Cake Mix

Base $13.95
Item: 553147

Mini Holiday Jam

Base $3.50
Item: 100427

Ingredients

For the cake (if not using leftover):

For the bread pudding:

  • 6 eggs
  • 1 cup + 2-4 Tablespoons light cream
  • 1 cup whole milk
  • 1 cup Holiday Jam
  • 1 teaspoon vanilla extract
  • 1 Tablespoon granulated sugar

Directions

If using leftover Holiday Bundt Cake, begin at step 5

  1. Preheat oven to 350°F.  Grease and flour, or spray, an 8 –10 cup bundt or tube pan.
  2. In an electric mixer fitted with the paddle attachment, cream butter with about ½ cup of cake mix. Add eggs and another ½ cup of mix and blend until incorporated.
  3. Add remaining mix and milk (or sour cream) and mix to moisten. Beat on low speed for 30 seconds.
  4. Pour batter into prepared pan. Bake for 45– 55 minutes, until a toothpick inserted comes out clean. Turn off oven and allow cake to cool to room temperature on a wire rack.
  5. Slice cake into rough ½” cubes and place into a 9"x13” greased baking pan so they are evenly spread apart.
  6. In a large bowl, whisk together eggs, 1 cup cream, milk, Holiday Jam and vanilla extract until well combined and the mixture begins to develop a frothy top.  Pour the mixture over the cake cubes so they are evenly coated and there are no dry pieces.  Cover and place in the refrigerator for at least 1 hour, or overnight.
  7. Remove bread pudding from refrigerator and uncover.  Drizzle with additional 2-4 Tablespoons of light cream and sprinkle with granulated sugar.  Place in a water bath and bake for 45 minutes, until the center of the pudding is set.
  8. Remove from oven and let cool slightly.
  9. While cooling, combine Holiday Bundt Cake Glaze Mix with 1-2 Tablespoons of milk, whisking until smooth.  Drizzle over finished bread pudding and serve warm topped with vanilla ice cream or fresh whipped cream.