Monday, May 17, 2010

RECIPE: A twist on an old favourite


3 crusty knot bread rolls or other crusty bread (I used 1/2 a Vienna loaf)

1/2 cup chocolate hazelnut spread

1 3/4 cups of milk

2 tbsp caster sugar

3 eggs

icing sugar and ice cream to serve

  • spray baking dish with oil
  • cut bread into thick slices
  • spread choc spread on both sides of bread, then place in dish
  • whisk together eggs, milk and caster sugar
  • pour custard mixture over bread
  • set pudding aside for 20 minutes to allow custard to soak into bread
  • set oven to 180 c
  • place dish on tray and put in oven
  • bake for approx 40 minutes or until custard is set and top is golden brown
  • dust with icing sugar and serve with ice cream


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