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Thanksgiving Bread Pudding Cake


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Apples, raisins and dried cherries, along with a hot toffee sauce, make this bread pudding cake an easy delight. It is comfort food at its finest hour. Bake it, slice it and serve with the addictive sauce for a surprisingly decadent cake. You can use left


  • 1/2 c. unsalted butter
  • 1 c. sugar
  • 5 lg. eggs lightly beaten
  • 1 c. heavy cream
  • 1 c. evaporated milk
  • 1 1/2 tsp. ground cinnamon
  • 1 tbsp. pure vanilla extract
  • 1/2 c. raisins plumped
  • 1/2 c. dried tart cherries plumped
  • 2 c. finely diced apples
  • 6-8 c. soft bread cubes such as challah
  • 1 c. caramel minced, softened
  • Thanksgiving Bread Pudding Cake (Toffee Sauce)
    • 5 tbsp. unsalted butter
    • 2 tbsp. light brown sugar
    • 2 c. confectioner's sugar
    • 2 tbsp. dark rum approximately, optional
    • 1 tsp. pure vanilla extract


Preheat oven to 350 F. Generously spray a 9 or 10 inch spring form pan with non-stick cooking spray. Line the bottom with a circle of parchment paper. Place the pan on a parchment paper lined baking sheet.

In a mixer bowl or food processor, blend the butter and sugar and then add in the eggs, heavy cream, evaporated milk, cinnamon, and vanilla, and process until blended. Remove to a large bowl. Fold in the raisins, apples and bread cubes and toss gently to combine. Let stand 30 minutes and allow bread to soak up batter (pushing down cubes if they keep floating to the top). Fold in caramels. Spoon into prepared baking pan and bake for 55 to 70 minutes or until cake is browned on top and seems set.

To make the Toffee Sauce, melt the butter with the brown sugar over medium heat in a saucepan, and take off the heat. Add confectioners' sugar to the melted butter, with the vanilla and about 2 tablespoons of rum to make a pourable glaze. Add more rum if required.

Pour the sauce over the cake and allow to soak in before serving. Serves 10-12