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Creamed Cheese Bread Pudding using leftover fruitcake



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This delicious pudding uses stale fruitcake, challah, houska or fruitloaf. It needs to be refrigerated overnight - or for several hours - before baking. I made this in April from remaining Christmas Cake made to the EDC Celebration Cake recipe.

  • 160 g raw sugar
  • 70 g softened butter
  • 125 g Creamed cheese
  • 1 teaspoon cinnamon, ground
  • 2 teaspoons vanilla essence
  • 4 eggs
  • 450 g fruitcake or fruitbread, in large cubes

Recipe's preparation

  1. In TMX bowl, mill sugar for 10 seconds on speed 10.  Add vanilla, cinnamon, cream cheese and butter, beating on speed 6 for 10 seconds. Check that mixture is well blended. Add eggs and mix well - speed 6 for 10 seconds.

    • Add the cake or bread cubes, processing them at speed 4 for 10 seconds.

    • Butter a baking dish and put the mixture into it.  Cover with plastic wrap or casserole lid and refrigerate overnight or for several hours if possible.

    • When ready to bake, preheat oven to 180 degreesC.

    • Remove the plastic wrap and bake 40-45 minutes or until golden brown on top and just slightly crispy.

    • Serve with ice cream or sweetened whipped cream, or warm syrup or fruit sauce.


Converted by Roslyn Teirney from the bread pudding recipe found here:


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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