Recipe Details

Thanksgiving Bread Pudding Cake

Bake time
Prep time
Total time
not rated


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


Bread Pudding Batter:
1/2 cup unsalted butter
1 cup sugar
5 eggs, lightly beaten
1 cup heavy cream
1 cup evaporated milk
1 1/2 tsp ground cinnamon
1 tbsp pure vanilla extract
1/2 cup raisins, plumped
1/2 cup dried cherries, plumped
2 cups finely diced apples
6-8 cups soft bread cubes, (such as challah)
1 cup minced soft caramels
Toffee Sauce:
5 tbsp unsalted butter
2 tbsp light brown sugar
2 cups confectioners' sugar
1 tsp pure vanilla extract
2 tbsp approximately, dark rum, optional

Recipe Pictures