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Bread and Butter Pudding Cake

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 8

Ingredients
  

  • 150 gms golden raisins
  • 170 gms dried cranberries
  • 80 gms butter
  • 450 gms low Fodmap bread
  • 8 eggs
  • 600 mls lactose-free cream
  • 1 cup lactose-free milk
  • 2/3 cup caster sugar
  • 2 tsp vanilla

Instructions
 

  • 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 raisins and cranberries in a large bowl. Slice the bread and spread butter on one side of each slice of bread.
  • Line base of cake pan with bread, butter side down. Sprinkle a half of the fruit mix over brioche. Top with another layer of bread and fruit. Repeat once more, finishing with a layer of bread.
  • 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.
  • 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 whipped cream.