And yes, it’s made out of bread. It’s a bread cake. No creaming of butter and sugar. No watching the oven, worrying about…. ❌ sinking cakes ❌ dry cakes ❌ domed cakes ❌cracked cakes. Just a homemade simple custard with added chocolate, poured over a couple of sliced up bread boules, and baked in the oven. Then all layered together with Nutella and Strawberries ❤️❤️
I considered covering it in whipped cream too, because, you know, calories don’t count when you’re making a cake as a gift for your mum. However, I realised that whipped cream would probably slide off the still-warm cake. So Nutella had to be the gluing agent to keep those strawberries on. I’m gonna be straight with you guys though. This is still what I’d class as a dessert, rather than a regular cake. After all, it’s baked in custard!
So whilst it’s pretty easy to layer up, and will hold it’s shape well - due to the fact we’re leaving the crusts on the outside of the bread boules for stability - once cut, that custard centre won’t fight gravity for too long.
Serve slices in bowls with strawberries and extra chocolate custard (I’ll include a reminder about that in the instructions below), and you have the stodgy, stick-to-your-ribs dessert that any 70s’ or 80’s child would be proud of (i.e you’re from the jam roly poly and suet pudding era). Try some of my other easy desserts too. This pecan caramel cheesecake is no-bake and gluten free:
These chocolate cheesecake stuffed strawberries are ready in 20 minutes:
Also, how good does this Cassava Cake from my friend Bintu at Recipes from a Pantry look! - especially if you like stick-to-your ribs desserts like I do!
Chocolate Bread and Butter Pudding Cake with Strawberries:
