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Cappuccino bread and butter pudding cake

  • 1:20 Prep
  • 1:15 Cook
  • 8 Servings
  • Advanced


  • 1 large brioche loaf, thinly sliced
  • 180g unsalted butter, softened
  • 350g good-quality dark chocolate, chopped
  • 10 eggs
  • 1/2 cup sugar
  • 100ml strong espresso coffee
  • 1 teaspoon vanilla extract
  • 700ml cream
  • 200ml full-cream milk
  • Icing sugar, to dust
  • Warm chocolate sauce, to serve


  • 1
    Spread the brioche slices with 150g of butter. Alternate layers of brioche with 200g of the chocolate in a greased 25cm round spring-form pan.
  • 2
    Whisk together the eggs, sugar, coffee, vanilla, 600ml of cream and the milk in a bowl until combined. Strain through a sieve over the brioche and chocolate and set aside for 1 hour to allow the liquid to be absorbed.
  • 3
    Preheat the oven to 150°C.
  • 4
    Place cake pan on a flat baking tray and bake for 1 1/4 hours until cooked through. Set aside to cool.
  • 5
    To make the chocolate sauce, place the remaining butter, chocolate and cream in a bowl over a saucepan of gently simmering water until butter and chocolate have melted, then stir gently to combine.
  • 6
    Remove collar from cake pan, dust cake with icing sugar and serve with the chocolate sauce.

Source: taste.com.au


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