Name: Reinvent a bread and butter pudding with this berry cake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8

This delicious bread and berry cake is a light and impressive alternative to the classic bread and butter pudding recipe. Using convenient frozen berries, leftover bread, and any nuts in your pantry, this recipe is affordable and minimizes food waste in your home.

Ingredients

500g leftover stale, crusty bread

2 1/2 cups warm milk

1 Tbsp vanilla extract

2 cups any leftover nuts and seeds in your pantry (we used pepitas, almonds, cashews, hazelnuts and walnuts)

500g frozen berries

1/2 cup caster sugar, plus 1/2 cup extra

3 free-range eggs, lightly beaten

40g unsalted butter, melted, plus 40g extra, melted

1/2 cup leftover dried fruit, chopped (we used sultanas and apricots, see Cook’s Tip)

1/4 tsp baking powder

2 Tbsp honey

Honey butter

2 Tbsp honey

80g unsalted butter, softened

2 tsp vanilla extract

Method

Step 1

Preheat oven to 180°C/160°C fan-forced. Tear the bread into small pieces and place in the bowl of a food processor. Process until finely chopped.

Step 2

Place bread in a large bowl. Pour over milk and 1 tablespoon vanilla, then set aside for 1 hour.

Step 3

To revive stale nuts, place them in a dry large frying pan over low heat. Cook for 2 minutes, stirring, or until nuts look glossy and smell roasted. Set aside to cool. Roughly chop.

Step 4

Combine frozen berries and sugar in a large frying pan over high heat. Bring to a simmer and cook for 7–8 minutes or until softened and liquid is syrupy. Set aside to cool.

Step 5

Lightly grease and line the base and side of a 22cm spring form cake pan with baking paper.

Step 6

Whisk together the eggs, extra sugar and melted butter. Add to bread mixture along with the dried fruit, ¹/₂ cup nuts and baking powder, then mix to combine. Spoon mixture into pan, alternating with half the berry mixture.

Step 7

Mix remaining nuts with honey and extra melted butter. Sprinkle over mixture in pan. Bake for 45–50 minutes, or until cake is golden and firm on top. Set aside to cool completely in pan.

Step 8

For honey butter, beat all ingredients in a small bowl of an electric mixer until light and fluffy.

Step 9

Serve cooled cake with honey butter and the remaining berry mixture.

bread and butter cake recipe with cake covered in nuts and seeds with two slices cut to show cross section — (Photography: Tim Roberts, Styling: Lucy Busuttil)

Cook’s tip

If your dried fruit is old, soak it in freshly boiled water to plump it up and make it more tender. For extra flavour, add a teabag to the water.

Senior food editor Sarah Murphy Senior food editor

Sarah Murphy is a Senior Food Editor who has worked across leading Australian food magazines since 2010. She holds a Bachelor of Communications (Advertising and Public Relations) and has contributed to magazines including delicious., The Australian Women’s Weekly Food, Super Food Ideas and Woman’s Day. Sarah has also worked across multiple cookbooks for delicious. magazine and The Australian Women’s Weekly Cookbooks. Currently, Sarah is the Senior Food Editor for Better Homes and Gardens Magazine and oversees all food content, creating and developing achievable recipes for readers that still excite and impress.

Jessica Brook

Jessica Brook's career has covered every corner of the food world, including being a professionally trained chef, recipe writer, food editor, stylist and consultant. Jessica is an expert at crafting food stories and writing recipes. Jessica brings her food knowledge, technical skill, intrigue in the multi cultures of food and personal style to every recipe she writes.