Bread and Butter Pudding Cake

Old recipes are the best and my grandmother's Bread and Butter Pudding Cake is not only delicious, but it's simple and easy and you can get creative with the ingredients!

I had some leftover whole meal bread in the pantry and my options were, try and force it in the freezer (our summer garden produce has filled it to the brim) or bake my grandmother's Bread and Butter Pudding Cake - I chose the latter!

This cake takes me way back to those cold, wet Saturday nights at my grandparents' house, a cup of hot milo in one hand and a bowl of Bread and Butter Pudding Cake drowning in thick custard in the other!

This cake is a family favorite and there's so much to love! It has a soft moist texture and a delicious crunchy top, plus all that plump juicy fruit in between. I'm not a fan of traditional bread and butter puddings, so this recipe is a great compromise for me, and I love it!

You can serve the cake either warm as a pudding or cold as a cake, and smother it in custard, cream or ice cream. You can also slice it into thin rectangles and cover it in jam or marmalade for breakfast - yummo!

It's perfect for picnics, the lunchbox, cake stalls or something simple to serve at the end of a dinner party.

The thing I love the most about this recipe is it allows you to be creative with whatever ingredients you have in the pantry. You can use any leftover bread, including a mix of a few different breads, and add whatever fruit you like up to 450g.

I used sultana's and raisins for this cake, but frozen berries make it even more delicious. You can also add nuts, fruit peel and even chocolate chips if you want.

When I use whole meal bread, I use whole meal flour as well, and sometimes I add a little flaxseed because it's good for you. That's entirely up to you, it works perfectly with a mix of white flour and whole meal bread or vice versa! Oh, and leave the crusts on the bread - they smoosh up with the rest of the bread and there's no waste!

You can make this Bread and Butter Pudding Cake healthier by switching out the ingredients, and behind the scenes I'm working on a project with my daughter that will include a super healthy version of this recipe your family will love - more on that later in the year!

The cake is cooked slowly for 95 minutes and I suggest you turn up the oven in the last ten minutes to brown and crisp up the top. It adds a gorgeous crunch or crust to the cake and who doesn't love a good crust?

Our grandmother's and great grandmothers lived a creative life because they had to. They developed recipes using whatever ingredients they had, and while they might appear simple compared to what we bake today, they are clever and packed with flavor.

If you'd like to give my grandmother's Bread and Butter Pudding Cake recipe a try, simply click on the link to download the recipe card or right click on the photo below and save it to your computer:

I hope you and your family enjoy this Bread and Butter Pudding Cake. It's a great way to use up any leftover bread and nice treat to have anytime of the day!

Enjoy!

Happy baking :)