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A Springtime Showstopper 🌷
Easter Pudding Cake is a soft, custardy, and delightfully rich dessert that takes your traditional Easter table to a whole new level. It’s everything you want in a spring dessert—light yet indulgent, simple yet elegant, and bursting with flavors that sing of renewal and celebration.
I promised you versatile, and here’s proof! This pudding cake is like a magical fusion of bread pudding and sponge cake, soaked in a silky vanilla custard and baked to golden perfection. Whether you’re hosting brunch, dinner, or just enjoying a quiet moment with a cup of tea, this dessert is the ultimate cozy companion.
Why You’ll Fall in Love With This Recipe 💕
- Ultra-moist and luscious: The custard creates the most heavenly texture—think soft, melt-in-your-mouth magic.
- Perfectly festive: It’s got that charming, rustic look with a dusting of powdered sugar and maybe some pastel sprinkles for extra Easter flair!
- Simple yet impressive: Minimal effort, maximum payoff. Your guests will think you’ve spent hours crafting this beauty!
- Customizable: Add-ins like raisins, white chocolate chips, or fresh berries take it to new heights.
What Does It Taste Like? 😍
Imagine a tender, buttery cake that’s been kissed by a sweet vanilla custard. Every bite is warm, soft, and lightly spiced, with pockets of rich, comforting flavor. The top is ever-so-slightly crisp, while the inside stays pillowy and moist. The smell when this is in the oven is incredible!! You’ll want to bottle it up as a room spray!
🌟 Benefits of Making This Easter Pudding Cake
- Crowd-pleaser: Everyone from kids to grandparents will be asking for seconds.
- Make-ahead friendly: Preps beautifully the night before and bakes like a dream the next day.
- Budget-friendly: Made with simple pantry staples you likely already have on hand.
🛒 Ingredients List
- 6 cups cubed brioche or challah (slightly stale is best!)
- 4 large eggs
- 1 ½ cups whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- Pinch of salt
- Powdered sugar (for dusting)
- Optional: ½ cup raisins, white chocolate chips, or fresh berries
🧰 Tools You’ll Need
- Large mixing bowl
- Whisk
- 9×9-inch baking dish (or similar)
- Measuring cups and spoons
- Rubber spatula
- Fine-mesh sieve (for that perfect powdered sugar dusting!)
🥄 Ingredient Additions & Substitutions
- Bread swap: Use croissants for an even richer texture!
- Dairy-free: Sub in coconut milk and almond cream.
- Flavor boost: Add orange zest or a splash of almond extract.
- Extras: Toss in dried cranberries, chopped nuts, or even mini marshmallows for a playful twist!
🍰 How to Make Easter Pudding Cake – Step by Step
Step 1: Prep the Bread
Lightly grease your baking dish. Cube the brioche and spread it evenly in the dish.
Step 2: Whisk the Custard
In a large bowl, whisk together the eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt until smooth and well combined.
Step 3: Soak the Bread
Pour the custard over the bread cubes, pressing gently to make sure everything gets soaked. Let it sit for about 20 minutes to fully absorb.
Step 4: Bake
Preheat your oven to 350°F (175°C). Bake the pudding cake for 45-50 minutes, until golden brown and set but still slightly jiggly in the center.
Step 5: Cool & Serve
Let it cool slightly before dusting with powdered sugar. Serve warm or at room temperature!
🍽️ What to Serve with Easter Pudding Cake
- A dollop of freshly whipped cream or a scoop of vanilla bean ice cream
- Fresh berries on the side for a pop of color and tartness
- A drizzle of caramel or white chocolate sauce for extra decadence
- Pair with your favorite brunch cocktails or a hot cup of tea!
💡 Tips for the Best Results
- Use day-old bread: Slightly stale bread soaks up the custard like a charm.
- Don’t skip the rest time: Letting the bread sit in the custard ensures every bite is rich and moist.
- Customize the toppings: A few pastel-colored candy eggs or edible flowers make this perfect for Easter!
🧊 Storage Instructions
- Fridge: Store leftovers covered in the fridge for up to 3 days.
- Reheat: Warm slices in the microwave or oven at 300°F (150°C) until heated through.
- Freezer: Freeze portions tightly wrapped for up to 1 month. Thaw overnight in the fridge and reheat.
ℹ️ General Info
Easter Pudding Cake is a variation of classic bread pudding with a seasonal spin. It’s popular in many European and American homes during springtime celebrations. Its comforting, custardy texture makes it a go-to for Easter brunch or dinner desserts!
❓ Frequently Asked Questions
Can I make this ahead of time?
Absolutely! Assemble it the night before, cover, and refrigerate. Bake fresh on Easter morning!
Can I make it gluten-free?
Yes! Use your favorite gluten-free bread and ensure other ingredients (like vanilla extract) are certified gluten-free.
What if I don’t have heavy cream?
No worries! Sub in more whole milk or use half-and-half.
Is this sweet enough without toppings?
It’s sweet but balanced—perfect on its own or dressed up with your favorite toppings.
🎉 Conclusion
This Easter Pudding Cake is pure joy on a plate. It’s simple, nostalgic, and just downright delicious. Whether you’re gathering with family or keeping things small, this dessert will make your Easter extra special.
And hey, if you try it, I’d LOVE to see your photos! 📸 Share them on Pinterest and tag me—nothing makes me happier than seeing your creations.
🍑 More Easter & Spring Favorites!
🥄 Nutritional Information (Per Serving)
- Calories: ~320
- Fat: 18g
- Carbs: 34g
- Protein: 6g
- Sugar: 18g
Ready to make this beauty? Let’s bake it and make this Easter one to remember! 🐰✨