Raspberry chocolate bread and butter pudding

Prep: 25 mins
Cook: 30 mins
Raspberry chocolate bread and butter pudding
Yummy dessert that the family will love

120g chocolate-hazelnut spread

8 x slices of Johnston, Mooney and O’Brien Butterkrust pan

60g raspberry jam

370ml fresh milk

2 tbsp cream

60g sugar

2 eggs

1 tsp vanilla extract

Preheat the oven to 180˚C/160˚C fan/gas mark 4 and butter a square baking dish.

Spread the chocolate-hazelnut spread evenly over four slices of the bread. Spread the raspberry jam on the other slices.

Combine the bread to make four sandwiches. Slice each sandwich into four triangles and tuck them into the pan so the points face up.

Whisk together the remaining ingredients and pour over the sandwiches.

Leave to stand for 10 minutes, then bake for 30-35 minutes until the filling is set. 


Preparation Time
25 minutes

Cooking Time
30 minutes

Main ingredients
Dairy, Chocolate, Bread

Recipe Type
Bread, Dessert, Easy


Level of Difficulty

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