Baked Chocolate and Hazelnut Bread and Butter Pudding

2014-11-02
  • Servings : 4-6
  • Prep Time : 10m
  • Cook Time : 30m
  • Ready In : 40m

I'm cooking chef since 1986. My..

More From This Chef »
Average Member Rating

(5 / 5)

5 5 1
Rate this recipe

1people rated this recipe

Related Recipes:
  • slow cooker breakfast strata recipe

    Slow Cooker Breakfast Strata Recipe

  • slow cooker stuffed apples recipe

    Slow Cooker Stuffed Apples Recipe

  • the best baked mushroom tart recipe

    The Best Baked Mushroom Tart Recipe

  • slow cooker easy brownies dessert recipe

    Slow Cooker Easy Brownies Dessert Recipe

  • slow cooker cinnamon java coffee recipe

    Slow Cooker Cinnamon Java Coffee Recipe

Baked chocolate and hazelnut bread and butter pudding. Delicious dessert baked in halogen (turbo) oven.

Ingredients

  • 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

Method

Step 1

Grease your ovenproof dish with butter. Butter bread slices and line the dish,sprinkling chopped hazelnuts,chocolate chips and sugar between the slices.

Step 2

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.

Step 3

Preheat halogen oven to 420 F (210 C). Push the bread down into liquid and place dish on the low rack of turbo oven.

Step 4

Bake for 30 minutes until the top is golden and the base is set.

Step 5

Serve chocolate and hazelnut bread with a dollop of creme frache.

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.