Fridge Friend recipes
Baked Cottage and Frosted Cake Bread Pudding recipe
A cosy, custardy bread pudding that turns cottage cheese and leftover iced cake into a golden, softly set dessert. The result is rich, creamy and lightly sweet with a comforting baked finish.
55 min · Easy · British Jump to method
Ingredients
- 250g Cottage cheese
- 200g Green frosted cake
- 200g Yellow iced cake
| Nutrition | Per serving |
|---|---|
| Calories | 235 kcal |
| Protein | 6.7 g |
| Carbohydrates | 29.8 g |
| Fat | 8.7 g |
| Saturated fat | 4.9 g |
| Fibre | 0.5 g |
| Sugar | 18.6 g |
| Sodium | 0.2 mg |
Why this works
A dessert-style pudding that is relatively energy-dense, with moderate protein from cottage cheese but fairly high sugar and saturated fat from the frosted cakes.
Protein from cottage cheese. Cottage cheese contributes a modest amount of protein and calcium, which helps make the dish more filling than a standard cake pudding.
High in added sugars. The green frosted cake and yellow iced cake are likely to contribute most of the sugar load, making this a treat rather than an everyday choice.
Contains dairy calcium. The cottage cheese provides calcium and phosphorus, but the overall nutrition is still dominated by the cake components.
Method
- Preheat the oven to 180°C (Fan 160°C, 356°F, Gas Mark 4) and lightly grease a baking dish.
- Cut the green frosted cake and yellow iced cake into bite-sized pieces and arrange them in the dish.
- In a bowl, whisk the cottage cheese until smooth, then spoon it over the cake pieces so everything is evenly coated.
- Press the mixture down gently and bake for 35-40 minutes, until set in the centre and golden on top.
- Leave to stand for 10 minutes before serving warm.
Prefer the classic version? Banana Bread Pudding
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