Moreish Bread Pudding Cake

Who said breakfast can’t be sinful? Try this recipe for a mouth-watering morning.


  • Stale Moreish bread: 300 gm
  • Unsweetened cocoa powder: 2 tbsp
  • Sugar: 6 tbsp
  • Egg: 1
  • Whole milk: 500ml
  • Butter
  • Breadcrumbs
  • Hazelnuts and almonds: handful and coarsely chopped


  • Preheat the oven to 180°C.
  • Put the bread into a large bowl after crumbling it.
  • Pour hot boiled milk over the bread. Leave it too cool and soak.
  • Next mash the milk-soaked bread with a fork.
  • Add the beaten egg, sifted cocoa powder, sugar, almonds, and hazelnuts to it and mix properly.
  • Take a round cake tin; grease it with butter and dust with sugar and breadcrumbs.
  • Spoon the mixture into the cake tin and smooth the surface with a spatula.
  • Shower with sugar. Add a few butter slivers.
  • Bake for 40 mins and it becomes crisp on the surface and yet moist inside.
  • Remove it from the cake tin once it cools.
  • Your Moreish bread pudding cake is ready to serve.