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Chocolate Pound Cake Bread Pudding with Butterscotch Chocolate Ganache

It all started with this chocolate pound cake I made:

…which I over-baked {palm to the head} and completely dried out. 
There’s a very slim possibility I just didn’t use a very good recipe, but it seems much more likely that (as a chronic over-baker) it’s my fault.

On second thought, let’s just assume that it was a bad recipe.
So I was left with 3/4 of a dry and (dare I confess it?) slightly burnt chocolate pound cake smothered in a deliciously decadent chocolate butterscotch ganache that nobody was going to eat. 
The clear answer to my dilemma was bread pudding. 
I hate bread pudding. 
I’m not sure what I was thinking. But I’m glad it happened. :)
You’re going to love this. 
The only problem is that this is a recipe meant for leftovers, but– trust me on this– it’s totally worth baking a cake from scratch just to cut up for bread pudding. I wouldn’t lie about this.

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:

**Alternative shortcut to the ganache: use any kind of chocolate syrup, hot fudge sauce, or caramel sauce.

Ashton Swank

Ashton is the owner and author of Something Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador. Her focus is in food styling, food photography and recipe development.

13 comments on “Chocolate Pound Cake Bread Pudding with Butterscotch Chocolate Ganache”

  1. You have come up with a great solution. Even the most famous chefs have had a flop at one time or another, so don’t let it bother you.

  2. Hello! Newest follower from the Give It To Me Monday blog hop! Would love for you to stop by and follow back, whenever you get a chance. Have a great week! (:


  3. You missed a few crumbs! I would be willing to finish licking the plate. Wow, fantastic and what a great way to use up that cake. The ganache sounds killer too. Overbake a few more cakes and send one my way!

  4. OMGosh.. chocolate and butterscotch.. YUMMMMMYY!!! This sounds great. And LOL and the above comment – mising a few crumbs.

    Thanks for sharing. Found you from Lil’ Luna

    Would love if you would join our 1st linky party at http://www.nothingbutcountry.com we want to feature favorites each week on tuesday and would love if you would participate too. :)

  5. @Chad and Mary Beth– you got it, I’ll be there!

  6. Wow I saw this linked over at Recipe Swap Thursday, I love butterscotch, that ganache looks amazing! I checked out your blog and it is too cute! And I can’t wait to whip up a dessert for your linky party! I am your newest follower :)

    Check out my blog and follow back if you like!


  7. Thanks for sharing! This looks super yummy and chocolatey! I am stopping by from the Strut Your Stuff Link Party. I am your newest follower and cannot wait to read more:) I would love to have you stop by my blog when you have a chance!

  8. Great turn out! :) It looks so yummy!
    Thank you so much for linking up to {nifty thrifty sunday}!
    I hope to see you again tomorrow!

  9. This looks so rich and delicious! Thanks for sharing on A Well-Seasoned Life’s Sweet Indulgences Sunday!

  10. Oh my you should not have posted that because now I am going to have to make it!! I am coming to you from I heart naptime and happy to be your newest follower!! Please stop by for book club if you’re interested–connie, measuredbytheheart.com

  11. Oh that is an indulgence of the best kind. Thanks for linking this up to Sweets for a Saturday.

  12. I bet we made chocolate pound cake from the same “bad” recipe! This was my 4th time making the pound cake and it’s always hit and miss. But, now I cannot wait to ‘breadpudding-ize” my cake leftovers–with your help! I wish I had more cake to work with, but I shamelessly cut up large slices for people to take home! I was still under the delusion that my dry cake was the dessert that legends are made of! What’s funny is I’m a bread pudding hater, too, but I think I’m going to love this–Thanks so much for posting!

  13. Hey there! Couldn’t have asked for a better way of rescuing my “accident”. I baked a stump de Noel and covered it with chocolate ganache and all the trimmings, meringue mushrooms and fondant holly leaves and berries and all that stuff; however, I knew I’d over-baked this heavy chocolate pound-type cake. After all the “ooohs and ahhhs,” I was dreading that first cut into the cake. As suspected, it was dry and not worth the calories. This morning I surfed about for exactly what you suggested. Thank you!!! I really detest waste!

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