Raspberry chocolate bread and butter pudding
Prep:
25 mins
Cook:
30 mins
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.
Serves
8
Preparation Time
25 minutes
Cooking Time
30 minutes
Main ingredients
Dairy, Chocolate, Bread
Recipe Type
Bread, Dessert, Easy
Cuisine
Irish
Level of Difficulty
Easy
