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 & Butter Pudding Cake
200g dried apricots, diced
250g golden raisins
170g craisins (dried cranberries)
80g butter, softened
450g brioche, crust removed, thinly sliced
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.