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Bread and Butter Pudding Cake

Bread and Butter Pudding Cake recipe, by MiNDFOOD.

Bread and Butter Pudding Cake

Serves 8

200g dried apricots, diced

250g golden raisins

170g craisins (dried cranberries)

80g butter, softened

450g brioche, crust removed, thinly sliced

8 eggs

600ml thickened cream

1 cup milk

2/3 cup caster sugar

2 tsp vanilla extract

thick cream, to serve

2 tbsp icing sugar

1 Preheat oven to 150C. Grease and line a 23cm springform cake pan with baking paper. Line a baking tray with paper towel. Put cake pan on prepared tray. Combine apricots, raisins and craisins in a large bowl. Spread butter on one side of each slice of brioche.

2 Line base of cake pan with brioche, butter side down. Sprinkle a third of the fruit mix over brioche. Top with another layer of brioche and fruit. Repeat once more, finishing with a layer of brioche.

3 Whisk eggs, cream, milk, sugar and vanilla in a large bowl. Slowly pour egg mixture over pudding, allowing it to seep in. Stand for 30 minutes. A small amount of liquid will drizzle from cake pan and be absorbed by paper towel. Discard paper towel and rinse tray. Replace cake pan on tray.

4 Bake pudding for 75 minutes or until a skewer comes out clean when inserted in the centre. Stand for 15 minutes. Release clamp on cake pan and transfer pudding to a wire rack to cool. Serve warm or cold with cream and dusted icing sugar.

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