Find more recipes at fussfreeflavours.com
Chocolate Hazelnut Brioche Bread and Butter Pudding
This indulgent brioche bread and butter pudding is made with a tempting Nutella custard and melting chocolate drops for the most outrageously chocolatey bread and butter pud imaginable!
Servings: 6
Ingredients
- 200 g brioche - half a typical loaf
- 50 g butter
- 200 g chocolate hazelnut spread
- 150 ml double cream
- 150 ml milk
- 2 eggs
- 2 tbsp chocolate chips - dark or milk or a mix
- 1 dsp icing sugar - to dust, optional
Instructions
- 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.200 g brioche
- 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.50 g butter
- 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.200 g chocolate hazelnut spread, 150 ml double cream, 2 eggs, 150 ml milk
- Whisk using a fork to combine the ingredients. Mix thoroughly, ensuring that the chocolate spread does not stick to the bottom of the jug.
- 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.
- 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.2 tbsp chocolate chips
- 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.
- Allow your pudding to cool a little before you serve. Dust lightly with icing sugar for a final flourish.1 dsp icing sugar
Notes
Storage
For best results, enjoy freshly baked and still warm. I find the texture is never quite the same the next day, though it will still taste good. Fridge – Put leftovers into airtight boxes and store in the fridge for 2 days. Reheat in the microwave. Freezer – Pack into air tight boxes and freeze for up to two months. Defrost in the fridge overnight and reheat in the microwave.Hints and tips
- If you want to prepare your Nutella brioche bread and butter pudding ahead of time, you can make everything to stage 3. Then cover the baking dish and leave the custard mix in the fridge until you are ready to bake.
You can also leave the whole pudding for an hour in the fridge before baking, so the brioche soaks up the cream mixture.
- If you buy a 400 g loaf, you can freeze half for another Nutella brioche pudding.
- You can use slices, but with the texture of brioche, I find cubes easier to work with.
- Brioche is very light and airy, so try not to crush it when you cut it. A good, sharp, serrated bread knife helps a lot.
- You may be used to pouring more custard over a bread and butter pudding, but with the richness of these ingredients, I want to avoid it becoming stodgy. I like a different texture with a bit of crunch on the top for contrast. If you like a lot more custard, however, you can increase those ingredients by 50%, using 3 eggs.
- Serve your chocolate hazelnut brioche pudding fresh from the oven for best effect.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 530kcal | Carbohydrates: 42g | Protein: 9g | Fat: 37g | Saturated Fat: 25g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 162mg | Sodium: 260mg | Potassium: 220mg | Fiber: 2g | Sugar: 23g | Vitamin A: 997IU | Vitamin C: 0.2mg | Calcium: 119mg | Iron: 2mg