Chocolate Hazelnut Brioche Bread and Butter Pudding

Step 1

Pre-heat your oven to 180°C / 170°C fan / Gas 4 / 350°F. Then cut your brioche slices into 2.5 cm / 1" cubes.

Step 2

Melt the butter. Using a pastry brush, butter a deep baking dish of about 6" x8" (15 x 20 cm). Then layer up the cubes of brioche inside the dish. Reserve any extra butter.

Step 3

Put the Nutella in a pyrex jug and warm in 20–30 second bursts on half power in the microwave. When it is runny but not hot, add the cream, milk and eggs.

Step 4

Whisk using a fork to combine the ingredients. Mix thoroughly, ensuring that the chocolate spread does not stick to the bottom of the jug.

Step 5

Pour the custard mixture over the brioche, taking care to drizzle it evenly. Lightly press the cubes into the liquid with a fork or spoon, or leave the pudding to stand for 20–30 minutes, to absorbs the custard.

Step 6

Sprinkle the chocolate chips over the brioche. Then drizzle any remaining melted butter over any of the brioche that is not covered in the custard mix.

Step 7

Now put the dish in the oven and bake for 35 minutes. When your Nutella bread and butter pudding is ready, it will be puffed up, fluffy and golden, with the custard set. If necessary, return to the oven for a few more minutes to get it just right.

Step 8

Allow your pudding to cool a little before you serve. Dust lightly with icing sugar for a final flourish.