Chocolate Pound Cake Bread Pudding with Butterscotch Chocolate Ganache
So here we go. Let’s start with a picture for motivation:
Step 1: bake a chocolate pound cake. I won’t make a recipe recommendation here– just in case the recipe really wasn’t that great (not that I really gave it a much of a chance).
Step 2: make your chocolate butterscotch ganache** and pour 1/2 over baked pound cake. Let cool.
Chocolate Butterscotch Ganache
- 1 cup heavy whipping cream
- 3/4 cup semi sweet chocolate chips
- 1/4 cup butterscotch chips
1. Mix chips and whipping cream in a bowl, until chips are thoroughly coated.
2. Microwave for 1 minute, stirring after.
3. Microwave at 30 second increments, stirring each time, until melted and smooth.
*if you want a thicker ganache (which I like) add 1/8 cup butterscotch chips at a time until you’ve reached your desired consistency (you may have to do some additional microwaving).
Step 3: Cut up cake into bite sized chunks and place in a well greased 9×13 baking dish.
Step 4: Whisk together 4 eggs and 2 cups of milk (remember I was using 3/4 of a cake, for a whole cake you should probably up it to 6 eggs and 3 cups of milk) and pour egg mixture over the cake. Refrigerate for about 30 minutes.
Step 5: Bake at 350 for 30-35 minutes (you’ll have to adjust the baking time some depending on if you’re using part of a leftover cake or a whole cake),
Step 6: Pour remaining ganache over the baked bread pudding. Serve warm with a gigantic dollop of whipped cream.
Step 7 should look something like this: