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Choc-Strawberry Bread & Butter Pudding Cake

Home  >  Inspire & Create  >  Winter Warmers  >  Choc-Strawberry Bread & Butter Pudding Cake


Choc-Strawberry Bread & Butter Pudding Cake


10 mins


1 h 10 mins





Choc-Strawberry Bread & Butter Pudding Cake


  • 1/4 cup (80g) strawberry jam
  • 350g frozen sliced strawberries, thawed
  • 400g chocolate-chip brioche loaf, cut into 2.5cm-thick slices
  • 3/4 cup (140g) dark choc chips
  • 3 Coles Australian Free Range Eggs, lightly whisked
  • 1/3 cup (80ml) pouring (pure) cream or thickened cream
  • 3/4 cup (185ml) milk
  • 1/4 cup (55g) caster sugar
  • 250g strawberries, halved


  1. Preheat oven to 170°C. Grease a 20cm (base measurement) round springform pan.
  2. Line the base and side with baking paper. Wrap the outside of the pan in foil.
  3. Place the sliced strawberry and jam in a small bowl. Use a fork to lightly crush the strawberry.
  4. Arrange half the brioche slices in the prepared pan, tearing to fit. Spoon over half the jam mixture. Sprinkle with half the choc chips. Repeat with remaining brioche, jam mixture and choc chips.
  5. Place the egg, cream, milk and sugar in a bowl and whisk to combine. Pour evenly over the brioche mixture in the pan. Set aside for 20 mins to soak.
  6. Place the pan on a baking tray. Bake for 1 hour 10 mins or until the top is golden and wobbles slightly when tapped. Set aside for 30 mins to cool.