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Cappuccino bread and butter pudding cake
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Prep Time:
80 minutes
Cook Time:
75 minutes
Total Time:
155 minutes
Celebrating Queen Elizabeth II's birthday with a royal twist on bread and butter pudding.
Ingredients:
  • 112.50 gm sugar
  • 1 large brioche loaf, thinly sliced
  • 180g unsalted butter, softened
  • 350g good-quality dark chocolate, chopped
  • 10 eggs
  • 100ml strong espresso coffee
  • 4.40 gm vanilla extract
  • 700ml cream
  • 200ml full-cream milk
  • Icing sugar, to dust
  • Warm chocolate sauce, to serve
Instructions:
  • Butter the brioche slices generously with 150g of butter. Layer the brioche slices alternately with 200g of chocolate in a greased 25cm round spring-form pan.
  • Combine eggs, sugar, coffee, vanilla, 600ml cream, and milk in a bowl and whisk until smooth. Pour mixture over brioche and chocolate through a sieve. Let it rest for an hour to soak up the flavors.
  • Preheat the oven to 150°C to get it nice and toasty for our dish.
  • Place the cake pan on a flat baking tray and bake for 1 1/4 hours until fully cooked. Allow it to cool.
  • Create the chocolate sauce by melting the remaining butter, chocolate, and cream together in a bowl set over a saucepan of gently simmering water. Stir delicately until everything is thoroughly combined.
  • Gently release the cake from the pan, sprinkle with powdered sugar, and enjoy with the decadent chocolate sauce.

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