Rich and fruity, this bread and butter pudding cake is bound to impress. It’s a budget-friendly option you’ll want make time and time again.
Serves1212
Cook time1 hr 10 mins1 hour 10 minutes
Prep time10 mins10 minutes, + 20 mins soaking & 30 mins cooling time
+ 20 mins soaking & 30 mins cooling time
Ingredients
350g frozen sliced strawberries, thawed
1/4 cup (80g) strawberry jam
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
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 170°C. Grease a 20cm (base measurement) round springform pan. Line the base and side with baking paper. Wrap the outside of the pan in foil.
Step 2
Place the sliced strawberry and jam in a small bowl. Use a fork to lightly crush the strawberry.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Transfer cake to a serving plate. Top with halved strawberry. Cut into wedges
