Baked Chocolate and Hazelnut Bread and Butter Pudding
- Servings: 4-6
- Prep Time: 10m
- Cook Time: 30m
- Ready In: 40m
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- 1 oz (30 g) butter
- 4-6 slices white bread
- 1¹⁄³ oz (40 g) chopped hazelnuts
- 3¹⁄³ oz (100 g) chocolate chips
- 1²⁄³ oz (50 g) granulated sugar
- 2 large eggs,beaten
- 1¼ cups (300 ml) milk
- 2½ oz (75 ml) cream
- creme fraiche to serve
Grease your ovenproof dish with butter. Butter bread slices and line the dish,sprinkling chopped hazelnuts,chocolate chips and sugar between the slices.
In a mixing bowl,combine beaten eggs,milk and cream. Mix well and pour egg mixture over the bread mixture,pushing the bread down into the liquid. Set aside for 10 minutes and let absorb the milk.
Preheat halogen oven to 420 F (210 C). Push the bread down into liquid and place dish on the low rack of turbo oven.
Bake for 30 minutes until the top is golden and the base is set.
Serve chocolate and hazelnut bread with a dollop of creme frache.