Classic with a twist, Nutella breathes a whole new dimension into the traditional bread and butter pudding. This pudding can be adapted into individual serves or a much larger quantity. If baking double or more in one tray, cook for ¾ of the time in a bain-marie.
- 14 slices thick brioche
- 1 cup Nutella Chocolate Hazelnut Spread (148083)
- 60g butter, softened
- 400ml thickened cream
- 250ml full cream milk
- ⅓ cup caster sugar
- 3 large eggs and 1 egg yolk
- 1 teaspoon vanilla bean paste
- Vanilla ice cream, to serve
1. To make the pudding
Preheat the oven to 170˚C. Cut the slices of brioche into 9cm rounds. Divide the Nutella Chocolate Hazelnut Spread (148083) between 5 slices of brioche, top with the remaining slices of brioche and butter the outside of each sandwich. With the remaining butter, grease a 1.5L baking dish and layer the sandwiches into it, making sure they overlap a little.
2. To make the custard
Heat the cream, milk and caster sugar, then simmer gently and stir continuously, until the sugar has dissolved. Transfer to a jug. In a medium bowl, whisk the eggs until well combined and stir in the vanilla. Whisk the hot cream mixture into the eggs, pouring in a slow steady stream.
3. To assemble
Put the brioche dish onto a tray, pour over the custard and sit for 15 minutes to allow the brioche to absorb the mixture. Reduce the oven to 160˚C and bake for about 35 minutes, until golden and the custard is just set. Rest the pudding for 10 minutes before serving with ice cream.