Name: Chocolate Strawberry Bread and Butter Pudding Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Cuisine: British
Ingredients: 2 day-old white bread boules (each approx 400g); 2 tbsp unsalted butter, softened; 200 ml (3/4 cup + 2 tbsp) full-fat milk; 300 ml (1 1/4 cups) double/heavy cream; 1 tsp vanilla extract; 3 whole large eggs; 1 large egg yolk; 100 g (1/2 cup) light brown muscavado sugar; 2 tbsp cornflour (cornstarch); 1 tbsp unsalted butter; 150 g (5.3 oz) dark chocolate (72% cocoa), chopped; 600 g (1.3 lbs) strawberries, stalks removed and thinly sliced; 6 tbsp Nutella, slightly warmed; 1 small chunk dark chocolate, grated

Jump to Recipe· 3.8 from 58 reviews

If you have a sweet tooth and love the combination of chocolate and fresh fruit, you are going to adore this Chocolate Strawberry Bread and Butter Pudding Cake Recipe. This dessert is a stunning twist on classic bread and butter pudding, layering rich chocolate custard-soaked bread slices with juicy strawberries and silky Nutella for a cake that’s both comforting and indulgent. It’s perfect for impressive dinner parties or cozy family gatherings, offering a unique balance of creamy, fruity, and chocolaty goodness that melts in your mouth. Let me take you through how to create this show-stopping treat that will quickly become a firm favorite in your recipe collection.

Ingredients You’ll Need

The image shows a simple top-down view of seven white bowls and two brown eggs arranged on a white marbled surface. Starting from the top, a small bowl has a dark amber liquid with a clear and glossy texture. To the right of it, a bowl contains several pale yellow cubes of butter with soft edges. Next to that, a bowl is filled with fine white sugar creating a smooth, flat layer. Below, a larger bowl holds dark, chunky pieces of chocolate with an irregular jagged texture. Another bowl contains white flour with a soft, powdery texture and some small lumps. Near the bottom right corner, two brown eggs lie next to each other with smooth shells. Lastly, a tiny clear bowl holds a small amount of granular white salt. A blue cloth is partially visible on the left side of the image. Photo taken with an iphone --ar 4:5 --v 7

Don’t be intimidated by the list because the ingredients are wonderfully simple and accessible. Each one plays a crucial role, from the texture of the bread to the smooth richness of the custard and the natural sweetness of the strawberries.

2 day-old white bread boules: Using day-old bread helps absorb the custard beautifully without becoming soggy.
2 tbsp unsalted butter (softened): Soft butter is perfect for spreading and helps achieve that golden crust on the bread.
200 ml full-fat milk: Adds creaminess and softens the bread layers while baking.
300 ml double/heavy cream: Boosts richness for a luscious custard texture.
1 tsp vanilla extract: Enhances overall flavor with a warming, sweet note.
3 whole eggs + 1 egg yolk: Eggs thicken the custard and provide structure.
100 g light brown muscovado sugar: Gives a subtle molasses depth and sweetness.
2 tbsp cornflour: Helps thicken the custard for that perfect consistency.
1 tbsp unsalted butter: Melted into the custard for added smoothness.
150 g dark 72% cocoa chocolate (chopped): The star ingredient delivering intense chocolate flavor.
600 g fresh strawberries (thinly sliced): Adds vibrant color and fresh, tangy contrast.
6 tbsp Nutella (warmed): For that irresistible creamy, hazelnut-chocolate drizzle within and atop the cake.
1 small chunk dark chocolate (grated): A final touch to sprinkle on top for extra richness and texture.

How to Make Chocolate Strawberry Bread and Butter Pudding Cake Recipe

Step 1: Prepare the Bread Slices

Start by slicing your bread boules into thick rounds, about 2cm thick, which will hold the custard well and stack nicely. Butter each slice on both sides so they crisp up beautifully when baked. Press one slice snugly into the base of your lined baking pans — this is where the pudding cake foundation begins.

Step 2: Make the Chocolate Custard

Heat the milk, cream, and vanilla gently until just about to boil. Meanwhile, whisk together eggs, egg yolk, sugar, and cornflour in a jug. Temper the eggs by slowly whisking in some of the hot milk mixture, then return everything to the pan and cook on medium heat, stirring constantly until thickened to a creamy custard. Stir in butter and chopped dark chocolate until melted and silky. This chocolate custard is what makes your pudding cake decadently rich and unforgettable.

Step 3: Assemble the Layers and Bake

Pour a quarter of the custard over the bread in each pan, then place the remaining thick bread slices on top. Gently press down and then pour over the rest of the custard, completely enveloping the bread layers. Let them soak for 30 minutes — this step is the key to a moist, custard-soaked center. Then bake at 180C for 25 to 30 minutes until set and golden.

Step 4: Layer with Nutella and Strawberries

Once cooled slightly, carefully turn the pudding cakes out of their pans. On the bottom layer, spread half the warmed Nutella, then arrange half of the strawberry slices over it. Place the second pudding cake layer on top, drizzle with the remaining Nutella allowing it to drip enticingly down the sides, and finish with the rest of the strawberries and a generous sprinkle of grated dark chocolate.

How to Serve Chocolate Strawberry Bread and Butter Pudding Cake Recipe

A stack of three thick pancakes sits on a white plate, each pancake golden brown with darker edges. Between the pancake layers, there is a visible spread of chocolate sauce and small strawberry pieces that peek through. The top pancake is covered with sliced strawberries arranged neatly in a circular pattern and drizzled generously with chocolate sauce that flows over the sides. A couple of strawberry halves lie on the plate next to the stack. The scene is set against a dark blue background on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple toppings can make your dessert pop! Garnish with extra fresh strawberries, a dusting of powdered sugar, or even a sprig of mint for a refreshing touch. These not only add color but a delightful fresh aroma that balances the rich chocolate custard.

Side Dishes

This pudding cake pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla ice cream for cooling contrast. If you prefer something lighter, a pour of crème anglaise or a small serving of fresh fruit salad complements the flavors perfectly without overwhelming them.

Creative Ways to Present

For a festive look, serve individual slices on pretty dessert plates with a drizzle of Nutella or chocolate sauce around. Alternatively, stack layers as a towering cake centerpiece for a dinner party that lets everyone marvel at your baking prowess. Using clear glass plates can showcase the luscious layers and colorful strawberries.

Make Ahead and Storage

Storing Leftovers

Leftover Chocolate Strawberry Bread and Butter Pudding Cake Recipe keeps well when wrapped tightly in cling film or stored in an airtight container in the refrigerator. Consume within 2 days for the best freshness and flavor.

Freezing

Though best enjoyed fresh, you can freeze the pudding cake without the fresh strawberries and Nutella topping to preserve texture. Wrap tightly in foil and place in a freezer bag. Thaw in the fridge overnight before continuing with garnishes.

Reheating

Warm slices gently in the microwave or oven until just heated through to bring back that lovely molten center. If refrigerated, allowing it to come to room temperature before reheating helps maintain the creamy texture.

FAQs

Can I use other types of bread for this pudding cake?

Yes! While white bread boules work beautifully due to their round shape and slight density, brioche or challah would add extra richness. Just make sure it’s a day old so it soaks up the custard nicely.

Is it possible to make this recipe dairy-free?

For a dairy-free version, substitute milk and cream with plant-based alternatives such as coconut cream and almond milk. Use dairy-free butter and dark chocolate that does not contain milk solids. The texture might vary slightly but the flavor remains delightful.

Can I prepare the pudding cake in advance?

Absolutely. You can assemble and bake the pudding cake a day before serving. Refrigerate covered, and add fresh strawberries and Nutella topping just before serving for best appearance and flavor.

What’s the best way to slice the strawberries?

Slice strawberries from top to bottom lengthwise rather than across. This creates elegant, elongated slices that layer beautifully on the pudding cake and look visually appealing.

Can I substitute Nutella with another spread?

Certainly! Hazelnut chocolate spreads work wonderfully, but you could also try peanut butter or a fruit-based jam for a different twist. Just warm it slightly to make spreading easier.

Final Thoughts

This Chocolate Strawberry Bread and Butter Pudding Cake Recipe is more than just a dessert; it’s a celebration of textures and flavors that come together in a truly memorable way. Whether you are impressing guests or indulging your family, this pudding cake delivers delight in every bite. I encourage you to dive in, have fun assembling it, and enjoy the smiles it brings around the table!