Bread and Butter Pudding Cake


Bread and Butter Pudding Cake

Enjoy the delicious flavours of apricots, raisins, craisins, brioche and cream in this delicious Bread and Butter Pudding Cake, it’s the perfect traditional dessert.

Bread and Butter Pudding Cake Recipe

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


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.

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.

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.

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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