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Chocolate-hazelnut bread and butter pudding

  • 0:30 Prep
  • 1:05 Cook
  • 8 Servings


  • Melted butter, to grease
  • 12 slices white bread
  • 120g (1/2 cup) chocolate hazelnut spread
  • 500ml (2 cups) milk
  • 300ml pouring cream
  • 4 eggs, lightly whisked
  • 70g (1/3 cup) caster sugar

Orange & white chocolate sauce

  • 200g white chocolate, coarsely chopped
  • 60ml (1/4 cup) milk
  • 60ml (1/4 cup) thickened cream
  • 1 teaspoon finely grated orange rind


  • 1
    Preheat oven to 160°C. Brush a 7cm-deep, 21 x 10cm (base measurement) 1.5L (6-cup) capacity loaf pan with melted butter to lightly grease.
  • 2
    Spread half the bread with half the chocolate hazelnut spread. Place 1 bread slice, chocolate-side up, on a chopping board. Top with another bread slice, chocolate-side up. Repeat to make a 5-slice stack. Top with another bread slice, chocolate-side down. Use a serrated knife to remove the crusts. Repeat with the remaining bread and chocolate hazelnut spread to make another 6-slice stack. Arrange the stacks in the prepared pan.
  • 3
    Place the milk and cream in a medium saucepan over low heat and stir until warm. Use a balloon whisk to whisk together the egg and sugar in a large bowl. Gradually add the milk mixture to the egg mixture, whisking constantly until well combined. Transfer the mixture to a jug. Pour over the bread. Set aside for 10-15 minutes to soak.
  • 4
    Place the loaf pan in a large roasting pan. Add enough boiling water to come halfway up the sides of the loaf pan. Bake for 55-60 minutes or until just set. Set aside to cool slightly.
  • 5
    Meanwhile, to make the orange & white chocolate sauce, place the chocolate, milk, cream and orange rind in a medium saucepan over low heat. Stir for 5 minutes or until the chocolate melts. Set aside to cool to room temperature.
  • 6
    Turn the pudding onto a serving platter. Cut into slices. Drizzle over the orange & white chocolate sauce to serve.

Source: taste.com.au


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