Go Back
Strawberry rhubarb pound cake pudding

Strawberry Rhubarb Pound Cake Pudding

Strawberry Rhubarb pie filling is topped with pound cake for an easy bread pudding recipe that will blow you away!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 492 kcal

Equipment

  • 8 inch baking dish
  • Mixing bowl
  • Medium saucepan

Ingredients
  

  • 1 21 oz can Lucky Leaf Strawberry Rhubarb Pie filling
  • 1 10.75 oz frozen pound cake thawed
  • 4 eggs
  • 1/4 cup sugar
  • salt Pinch of salt
  • 1 1/2 cups milk
  • 1 teaspoon vanilla
  • 1 large lemon The zest of one large lemon
  • 1/4 cup butter
  • 1/2 cup sugar
  • 1 cup heavy cream
  • 1/2 teaspoon vanilla

Instructions
 

  • Preheat the oven to 350 degrees.
  • Spray an 8 inch banking with non-stick spray. Place pie filling onto the bottom of the baking dish.
  • Cube the pound cake, and place pieces over the pie filling.
  • In a bowl, whisk together the eggs, sugar, salt, milk, vanilla and lemon zest. Pour egg mixture over the bread.
  • Bake for 40-45 minutes until bubbly and the bread is golden. Allow bread pudding to set for 5 minutes before serving. Serve with vanilla glaze.
  • To prepare the glaze, bring all the ingredients except for vanilla to a boil in a medium saucepan. When mixture begins to thicken, remove from heat and stir in vanilla.
Keyword easy rhubarb pudding dessert, pound cake bread pudding, strawberry rhubarb bread pudding, strawberry rhubarb pound cake pudding