What could be better than bread and butter pudding? Chocolate Bread and Butter Pudding Cake with Strawberries — a delectably simple dessert perfect for Mother’s Day.
Yes — it’s made from bread. Think of it as a bread cake: no creaming of butter and sugar, no nerves over sinking or cracked sponges. Instead you have a homemade chocolate custard poured over thick slices of day-old bread, baked gently, then layered with Nutella and fresh strawberries.
I thought about covering the cake in whipped cream because it’s a lovely treat for Mum, but since the cake comes out warm the cream would likely slide off. Nutella works brilliantly as both a flavour and a “glue” to hold the strawberries in place.
Important note: this is a dessert-style cake — baked in custard — so the inside is soft and custardy. The cake holds its shape well while intact thanks to the crusts left on the boule slices, but once cut the centre will be richly saucy and won’t keep a firm, dry slice like a conventional layer cake.
Serve slices in bowls with extra strawberries and, if you like, additional warm chocolate custard spooned over. It’s a comforting, stick-to-your-ribs dessert that will appeal to anyone who grew up on old-fashioned puddings.
If you enjoy easy desserts, try other simple recipes too — light cheesecakes, stuffed strawberries and other make-ahead treats all work well alongside this pudding-cake.
Chocolate Bread and Butter Pudding Cake with Strawberries
Chocolate Bread and Butter Pudding Cake
Ingredients
- 2 day-old white bread boules, each approx 400g
- 2 tbsp unsalted butter, softened
Chocolate custard (double if you want extra to serve)
- 200 ml full-fat milk (3/4 cup + 2 tbsp)
- 300 ml double/heavy cream (1 1/4 cups)
- 1 tsp vanilla extract
- 3 whole large eggs
- 1 large egg yolk
- 100 g light brown muscovado sugar (1/2 cup)
- 2 tbsp cornflour (cornstarch)
- 1 tbsp unsalted butter
- 150 g dark chocolate (72% cocoa), chopped
Also
- 600 g strawberries, stalks removed, thinly sliced
- 6 tbsp Nutella, slightly warmed to loosen
- 1 small chunk dark chocolate, grated
Instructions
- Turn one boule on its side, cut the top off and slice two thick rounds (about 2 cm). Repeat with the second boule so you have four thick rounds. Try to keep them roughly round.
- Choose two baking tins or ovenproof pans that fit the rounds snugly (about 15.5 cm / 6.1″ diameter worked here). Line with baking parchment.
- Butter both sides of each bread slice. Press one slice into the bottom of each pan and set aside.
- Heat milk, cream and vanilla in a saucepan until almost boiling — do not let it boil.
- Whisk eggs, egg yolk, sugar and cornflour together in a large jug. To temper the eggs, add a splash of the hot milk while whisking, repeating a little at a time until about one third of the milk is mixed in. Then pour the rest of the milk mixture in and stir.
- Clean the pan of any milk residue, return the mixture to the pan and heat over medium while stirring until it thickens to a thick-cream consistency. Turn off the heat.
- Add the butter and chopped chocolate, stirring until melted and smooth. If you plan to serve extra custard, remove half now and keep warm.
- Pour about a quarter of the custard over each bread base. Add the second bread slice to each pan, press down gently to fit, then pour over the remaining custard so the bread is fully covered.
- Leave to soak for 30 minutes while you preheat the oven to 180°C / 350°F (fan).
- Bake both pans for 25–30 minutes until the custard has set.
- Remove from the oven and cool for 10 minutes, then turn out carefully and peel off the parchment. They will remain slightly custardy on the bottom — this is expected. Return the cakes to their original orientation on the serving plate.
- Place one cake layer on a plate, spread or pipe half the Nutella over it, then arrange half the sliced strawberries from the outside in. Top with the second layer, drizzle the remaining Nutella and allow it to drip down the sides. Arrange the remaining strawberries on top and sprinkle with grated chocolate. Serve warm or cold.
Notes
- Using a boule gives a sturdy, round slice. Any similar round crusty white bread will work.
- Tempering the eggs by gradually adding hot milk prevents them from scrambling and ensures a smooth custard.
- Storage: cover and keep in the fridge for up to one day.
- Reheat individual slices in the microwave or covered with foil in the oven until piping hot; the strawberries will warm up too and this is still delicious.
Nutritional Information is provided per serving and is approximate. It does not include any extra custard you might serve alongside the cake.
Nutrition (per serving)
Calories: 577 kcal | Carbohydrates: 68 g | Protein: 11 g | Fat: 29 g | Saturated fat: 19 g | Cholesterol: 123 mg | Sodium: 359 mg | Fiber: 5 g | Sugar: 38 g
Nutrition information is an approximation and should be used as a guide only.