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Choc-hazelnut bread and butter pudding
Choc-hazelnut bread and butter pudding
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Prep Time:
25 minutes
Cook Time:
55 minutes
Total Time:
80 minutes
Indulgent, decadent chocolate twist on a comforting winter dessert. Sure to leave everyone craving more!
Ingredients:
  • 1 loaf unsliced white bread, crust removed (see note)
  • 125.00 gm choc-hazelnut spread
  • 30g butter, softened
  • 4 eggs
  • 378.75 gm pure cream
  • 386.25 gm milk
  • 8.80 gm vanilla extract
  • 161.25 gm caster sugar
  • 47.50 gm Dark Chocolate Bits
Instructions:
  • Preheat the oven to 150°C/130°C fan-forced. Slice the bread lengthways into 4 pieces using a serrated knife. Warm the choc-hazelnut spread in a microwave-safe bowl on high for 15 seconds until slightly softened.
  • Spread butter on one side of each bread slice, then generously spread the choc-hazelnut spread on the other side. Roll up each piece of bread from the short end with the choc-hazelnut spread facing up to create a delicious scroll. Cut each scroll in half to make two scrolls. Place them cut side up in a 10 cup-capacity ovenproof dish.
  • Combine eggs, cream, and milk in a bowl, then strain into a large jug. Mix in vanilla and 2/3 cup sugar until dissolved. Pour half of the mixture over bread in dish and let it sit for 10 minutes for the bread to absorb the flavors.
  • - Pour the remaining egg mixture evenly over the scrolls. - Distribute the chocolate chips on top of the scrolls. - Sprinkle the remaining sugar over the scrolls. - Bake for 50 to 55 minutes or until the egg mixture is just set. - Allow the dish to stand for 10 minutes before serving. Enjoy!

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