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Cappuccino bread & butter pudding cake recipe

Cappuccino bread & butter pudding cake

Ingredients (serves 8)

  • 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 tsp 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.


delicious. - May 2002 , Page 101
Recipe by Valli Little
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