Leftover pound cake or other dense cake — the equivalent in weight to seven or eight pieces of good quality white bread (about 8 ounces)
5 large eggs
1 cup sugar or less depending on sweetness of the cake and personal taste
1–1/4 cup light cream
1–1/2 cup whole or 2% milk
2 teaspoons Rain’s Choice pure Vanilla Extract
1 teaspoon each fresh allspice and nutmeg
1 cup whipping cream
2 tablespoons confectioners’ sugar, sifted
1 teaspoon Rain’s Choice pure Vanilla Extract
Preheat oven to 375 degrees.
Cut cake into pieces about 1/4 – 1/3 inch thick and layer the bottom of a 3 quart casserole dish with the cake. For creamier pudding, don’t layer the cake pieces tightly together. Set aside.
In a large bowl combine eggs, sugar, cream, milk, vanilla and spices. Whisk until well blended. Pour the mixture over the cake.
Using a spatula or the back of a spoon, press down on the cake to help the liquid soak into the cake. Cover with plastic wrap and allow the pudding to rest for at least 30 minutes.
While the pudding is doing its magic, adjust the oven to 350 degrees.
Heat up a quart of water to boiling.
Remove the plastic wrap and place the cake pudding into a larger pan and put it on the center rack in the oven. Carefully pour boiling water half-way up the side of the pudding dish.
Bake for 35 – 45 minutes or until the pudding is golden brown and the custard is full set.
Carefully remove the pudding from the water bath and set it onto a rack to cool.
Serve pudding warm or at room temperature. Pass whipped cream or substitute ice cream if preferred.
If you don’t want to use whipped cream or ice cream, you can lightly dust the pudding with confectioners’ sugar or serve it just as it is. You can also serve sliced bananas or strawberries or fresh raspberries on the side.