This Bread and Butter Cake is a modern take on traditional bread pudding. It is delicious eaten warm or cold, but it’s especially good heated, with a dollop of cream on top.
Time: One hour 45 minutes
- 200g dried apricots, diced
- 250g golden raisins
- 170g 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 teaspoons vanilla extract
- 1 teaspoon cinnamon
- thick cream, to serve
- 2 tablespoons icing sugar
Preheat oven to 150°C.
Grease and line a 23cm springform cake tin with baking paper. Line a baking tray with a paper towel and place the cake tin onto a tray.
In a large mixing bowl, combine the apricots, raisins and cranberries. Butter each slice of brioche and line the base of the cake pan with buttered brioche, butter side down.
Take one third of the dried fruit mixture and spread it evenly over the brioche. Repeat this step, lining the pan with the brioche, butter side down followed by the dried fruit. Repeat once more and finish with a layer of brioche on top.
In a separate bowl, mix together the eggs, cream, milk, sugar, vanilla and cinnamon. Carefully pour this mixture over the cake, allowing for it to soak in. Let it stand for 30 minutes. There could be a small amount of overflow from the cake tin.
When the 30 minutes are up, discard the paper towel, rinse the tray and place the cake tin back onto the tray.
Bake in a preheated oven for 75 minutes, or until a skewer comes out clean. Let the cake stand for an additional 15 minutes. Transfer the cake from the tin to a wire rack to cool.
Dust with icing sugar and serve with cream.