4.16 from 25 votes

Bread pudding cake

Course Breakfast, Cake
Cuisine Italian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8
Author Benedetta


  • 300 g (10 1/2 oz) of stale bread
  • 500 ml (2 1/8 cups) of whole milk
  • 6 tbsp of sugar
  • 1 whole egg
  • 2 tbsp unsweetened cocoa powder
  • A handful of almonds and hazelnuts
  • Butter to grease the cake tin
  • Breadcrumbs to dust the cake tin


  • Preheat oven to 180°C (356°F), fan assisted.
  • Crumble the bread and place it in a large bowl.
  • Bring the milk to a boil and pour over the bread. Leave it to soak the bread until cool. Mash with a fork.
  • Add the sugar, the beaten egg, the sifted cocoa powder and the coarsely chopped almonds and hazelnuts. Mix thoroughly.
  • Grease with butter a 18 cm round cake tin and dust with breadcrumbs and sugar. Spoon into the cake tin, smooth the surface with a spatula, sprinkle with sugar and add some butter slivers.
  • Bake for about 40 minutes, until crisp on surface but still moist inside.
  • Let cool and remove from the cake tin. Enjoy your breakfast and the new morning with a smile.
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