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Choc-strawberry bread and butter pudding cake recipe
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Prep Time:
10 minutes
Cook Time:
70 minutes
Total Time:
80 minutes
Indulgent chocolate-strawberry bread pudding topped with fresh strawberries and a dollop of cream for a decadent treat.
Ingredients:
  • 350g frozen sliced strawberries, thawed
  • 80g jam
  • 400g chocolate-chip brioche loaf, cut into 2.5cm-thick slices
  • 140g chocolate chips
  • 3 Free Range Eggs, lightly whisked
  • 80ml cream
  • 185ml milk
  • 55g caster sugar
  • 250g strawberries, halved
Instructions:
  • Preheat the oven to 170°C and generously grease a 20cm round springform pan.
  • Cover the base and sides with parchment paper, then wrap the pan with foil on the outside.
  • Combine the sliced strawberries and jam in a small bowl, gently mashing the strawberries with a fork.
  • Layer half of the brioche slices in the pan, tearing to fit. Spread half of the jam mixture on top. Sprinkle with half of the chocolate chips. Repeat layering with remaining brioche, jam mixture, and chocolate chips.
  • Combine the egg, cream, milk, and sugar in a bowl and whisk until well mixed. Pour the mixture evenly over the brioche in the pan and let it soak for 20 minutes.
  • Place the pan on a baking tray and bake for 1 hour 10 minutes or until the top is golden and slightly wobbly when tapped. Allow it to cool for 30 minutes before serving.
  • Place the cake on a serving plate and garnish with halved strawberries. Then, slice into wedges to serve.

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