Bread and butter pudding has to be up there in terms of comfort food desserts for lots of people – smooth, silky custard and squidgy bread with crispy, crunchy tops. Sometimes I love just a plain pudding, but it’s also nice to up the ante with this chocolaty version. If you want to make it super chocolatey you can add some melted chocolate to the custard mix, or throw a handful of choc bits into the pudding. And the leftovers taste fabulous for breakfast.
Bread – around 10 slices, depending on dish size
2 tblespoons sugar
600 mls milk
1 tsp vanilla extract
2 tablespoons cocoa
extra sugar, if desired
- Preheat oven to 180 degrees C. Using the butter and Nutella, turn the bread onto Nutella sandwiches. Cut into quarters from corner to corner to make triangles and layer in a casserole or pie dish so that the points are standing up.
- To prepare the custard beat the eggs and sugar together, then add milk, vanilla and cocoa.
- Pour the custard over the sandwiches. If you want to add some extra crunch you can sprinkle a little extra sugar over the top.
- Place in the oven for 35-40 minutes or until the custard is set and the tops of the bread are browned and crisp. Enjoy with cream or ice cream.