What’s better than Bread and Butter Pudding? Chocolate Bread and Butter Pudding Cake with Strawberries!! An easy Mother’s day dessert!

Tall image of a four layer chocolate bread and butter pudding round cake on a black plate. Nutella and strawberries on the top and in the middle. Cake is slightly cropped on the right hand side. Dark blue background, strawberries scattered around.

And yes, it’s made out of bread. It’s a bread cake.

No creaming of butter and sugar. No watching the oven, worrying about….

❌ sinking cakes

❌ dry cakes

❌ domed cakes

❌cracked cakes.

Just a homemade simple custard with added chocolate, poured over a couple of sliced up bread boules, and baked in the oven. Then all layered together with Nutella and Strawberries ❤️❤️

Tall image of a centre-aligned four layer chocolate bread and butter pudding round cake on a black plate. Nutella and strawberries on the top and in the middle. Dark blue background, strawberries scattered around.

I considered covering it in whipped cream too, because, you know, calories don’t count when you’re making a cake as a gift for your mum. However, I realised that whipped cream would probably slide off the still-warm cake. So Nutella had to be the gluing agent to keep those strawberries on.

I’m gonna be straight with you guys though. This is still what I’d class as a dessert, rather than a regular cake. After all, it’s baked in custard!

Slice of chocolate bread and butter pudding cake filled and topped with Nutella and strawberries in a dark green bowl with a gold fork with black handle. Scattered strawberries and navy blue linen napkin in the background.

So whilst it’s pretty easy to layer up, and will hold it’s shape well – due to the fact we’re leaving the crusts on the outside of the bread boules for stability – once cut, that custard centre won’t fight gravity for too long.

Slice of chocolate bread and butter pudding cake filled and topped with Nutella and strawberries in a dark green bowl with a gold fork with black handle. Drizzled with Nutella. Scattered strawberries and navy blue linen napkin in the background.

Serve slices in bowls with strawberries and extra chocolate custard (I’ll include a reminder about that in the instructions below), and you have the stodgy, stick-to-your-ribs dessert that any 70s’ or 80’s child would be proud of (i.e you’re from the jam roly poly and suet pudding era).

Try some of my other easy desserts too. This pecan caramel cheesecake is no-bake and gluten free:

This Winter Spiced Pecan Caramel Cheesecake is an ideal dish for a celebration party table! It's also make ahead, no bake and gluten free!

These chocolate cheesecake stuffed strawberries are ready in 20 minutes:

These chocolate cheesecake stuffed strawberries make a great canape, party dessert or snack!

Also, how good does this Cassava Cake from my friend Bintu at Recipes from a Pantry look! – especially if you like stick-to-your ribs desserts like I do!

Chocolate Bread and Butter Pudding Cake with Strawberries:

5 from 1 vote

Chocolate Bread and Butter Pudding Cake

What's better than Bread and Butter Pudding? Chocolate Bread and Butter Pudding Cake with Strawberries!! Yes, it looks like a layer cake, but it's really a chocolatey bread pudding!
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 10 people
Course: Dessert
Cuisine: British

Ingredients

  • 2 day-old white bread boules each weighing approx 400g (I used Morrisons Coburg cobs - Note 1)
  • 2 tbsp unsalted butter softened

Chocolate custard: ** Double these amounts if you want to serve with extra custard **

  • 200 ml (3/4 cup + 2 tbsp) full-fat milk
  • 300 ml (1 1/4 cups) double/heavy cream
  • 1 tsp vanilla extract
  • 3 whole eggs large
  • 1 egg yolk large
  • 100 g (1/2 cup) light brown muscavado sugar
  • 2 tbsp cornflour cornstarch
  • 1 tbsp unsalted butter
  • 150 g (5.3 oz) dark, 72% cocoa chocolate chopped into small pieces

Also:

  • 600 g (1.3 lbs) strawberries stalks removed, thinly sliced (slice top-to-bottom, rather than slicing across the strawberries)
  • 6 tbsp Nutella slightly warmed in a microwave or pan to loosen
  • 1 small chunk dark chocolate grated
Save This Recipe!
Just enter your email and get it sent straight to your inbox!
Please enable JavaScript in your browser to complete this form.

Instructions 

  • Turn one of the bread boules on it's side, slice the top off, then cut two thick slices (approx 3/4" or 2cm in thickness). Repeat with the other bread boule, so you have 4 thick slices of bread. Using a boule, means they should be round slices, but if they're a little wonky, just try to tease the slices into a round shape.
    2 day-old white bread boules
  • Now take two baking tins that will fit the bread boule slices snugly. I used two oven-proof saucepans, each 15.5cm (6.1") in diameter. Line the sides and base of the pan with baking parchment.
  • Butter both sides of each of the slices of bread with the unsalted butter. Press one piece of the bread into the bottom of each pan. Put to one side whilst you make the custard.
    2 tbsp unsalted butter
  • Heat the milk, cream, and vanilla extract in a saucepan until almost boiling (don't let it boil though).
    200 ml (3/4 cup + 2 tbsp) full-fat milk, 300 ml (1 1/4 cups) double/heavy cream, 1 tsp vanilla extract
  • Meanwhile, add the eggs, egg yolk, brown sugar, and cornflour together in a large jug. When the milk is almost at boiling point, turn off the heat and add a splash of the hot milk to the eggs whilst stirring with a whisk. Continue to add a splash at a time, whilst stirring until you've used a third of the milk mixture (Note 2), then pour the rest of the milk into the jug and stir.
    3 whole eggs, 1 egg yolk, 100 g (1/2 cup) light brown muscavado sugar, 2 tbsp cornflour
  • Give your pan a quick wash to remove milk residue, then pour the mixture from the jug back into the pan and heat on a medium heat, whilst stirring, until the mixture thickens to a thick-cream consistency. Turn off the heat.
  • Add the butter and chocolate to the pan, and stir until melted. If you're making extra custard, take out half now to save for serving.
    1 tbsp unsalted butter, 150 g (5.3 oz) dark, 72% cocoa chocolate
  • Pour a quarter of the custard mixture over the bread slice in the pan. Repeat with the other pan. Add the other slice of bread into each pan, and push down so it fits snugly on top. Pour over the remaining custard, so it completely covers the bread.
  • Leave to soak into the bread for 30 minutes. Meanwhile, preheat the oven to 180C/350F (fan).
  • Once the bread has soaked, place both pan in the oven for 25-30 minutes until the custard has set.
  • Remove from the oven and leave to cool for 10 minutes, then carefully turn out onto plates and remove the baking parchment. They'll still be a little custardy on the bottom, but that's fine. Turn the cakes back over again, so they're the same way up as when they were cooked.
  • Place one of the cake layers on a serving plate and drizzle or pipe on half of the Nutella. Arrange half the sliced strawberries on top, working from the outside in.
    600 g (1.3 lbs) strawberries, 6 tbsp Nutella
  • Place the remaining layer on top and drizzle with the remaining Nutella, letting it drip down the sides of the cake too. Arrange the rest of the strawberries on top and sprinkle on the grated chocolate before serving. Eat warm or cold.
    1 small chunk dark chocolate

Notes

  1. This is the bread I use. 
  2. This is called tempering. Adding a little of the hot milk at a time stops the eggs from scrambling - meaning you'd have thin, lumpy custard
  3. STORAGE - cover and store the pudding the fridge for up to a day
  4. REHEAT - you can reheat individual slices in the microwave or covered with foil in the oven until piping hot throughout. The strawberries will be heated too, but I think this tastes rather nice.
Nutritional Information is per serving. This doesn't include extra custard. Also, since we only use approx 2/3 of the bread, the nutritional info is accounting for about 540g of bread altogether.

Nutrition

Calories: 577kcal | Carbohydrates: 68g | Protein: 11g | Fat: 29g | Saturated Fat: 19g | Cholesterol: 123mg | Sodium: 359mg | Potassium: 359mg | Fiber: 5g | Sugar: 38g | Vitamin A: 720IU | Vitamin C: 35.6mg | Calcium: 185mg | Iron: 3.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Welcome to Kitchen Sanctuary

Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

Other Recipes You Might Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Rate the recipe




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Ben Myhre says:

    5 stars
    I turned the computer screen over to my wife, knowing what she might say. “That looks delicious”, she said. Yup this is an awesome looking cake. So so good looking.

  2. Albert Bevia says:

    That is one stunning looking pudding cake! wow….plus no problem in using nutella instead of whipped cream, even better!