- 1 tbsp butter
- 8 slices white bread
- 8 tbsp chocolate hazelnut spread
- 4 eggs, lightly beaten
- 1/4 cup caster sugar
- 1 cup milk
- 1 cup thickened cream
- 2 tbsp cocoa
- Boiling water
Chocolate bread and butter pudding
Preheat oven to 180°C. Grease a baking dish with the butter and set aside.
Spread each slice of bread with 1 tablespoon of chocolate hazelnut spread. Slice into 2 triangles and arrange in the baking dish with them overlapping.
In a bowl, beat the eggs, sugar, milk and cocoa together. Pour over the bread slices and leave to soak for 10 minutes.
Place your baking dish in an even larger baking dish or tray and pour boiling water into the larger tray until it comes halfway up the outside of your dish.
Bake for 60 minutes until your custard has set. Check halfway to make sure the top isn’t getting burnt. Cover with foil to protect if it is.
- If you don’t have chocolate-hazelnut spread you can spread your bread with jam and throw in a few choc chips in between the bread slices.
- If a water bath is too fiddly for you, then you can just bake this. It still works.
- This recipes was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
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