Recipe Friday: Fruitcake Bread Pudding

Written by Marilyn Hawkes Category: Recipes Issue: December 2017
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Tammie Coe2For those of you who like the flavor of fruitcake but are wary of the dense texture, Tammie Coe of Tammie Coe Cakes has a recipe tailor made for you. “I like to make bread pudding out of anything and this is the perfect thing to do with fruitcake. It’s delicious,” she says.

When preparing, make sure not to over bake or the custard will curdle, Coe says. But the most important step is to make sure the fruitcake is completely soaked with custard before popping in the oven.

If fruitcake just isn't your jam, good news: "This recipe can be used with any kind of bread,” Coe says. “You can use it with pancakes or chocolate cookies and can top with any kind of fruit.

For information about where to purchase Tammie Coe fruitcakes, visit

Tammie Coe’s fruitcake bread pudding
1 qt. heavy cream
8 oz. granulated sugar
1 egg yolk
4 whole eggs
1 tbsp. vanilla extract
½ tsp. salt
2 Tammie Coe sliced fruitcakes arranged in a buttered baking dish

Combine all ingredients with a whisk. Strain. Pour over arranged fruitcake and allow the fruitcake to soak up custard. Bake for 35 minutes or until custard is set like Jell-o and fruitcake is puffy and golden. Dust with powdered sugar and top with fresh fruit. Enjoy warmed or cold.