Hazelnut Chocolate Bread & Butter Pudding Recipe
We love our bread, we love our butter, but most of all… we love this hazelnut chocolate bread & butter pudding! A classic dessert with a rich, nutty, chocolatey twist, this recipe tastes way too good to be that easy.
You will need
Serves 4
For the pudding:
- 4 small gluten-free plant-based brioche rolls
- Hazelnut chocolate spread
- 80g dark baking chocolate, roughly chopped
- Zest of 1 orange
For the custard:
- 3 tablespoons of cornstarch
- 3 cups unsweetened soy or almond milk
- 1/2 cup maple syrup
- 1 teaspoon of vanilla extract
To serve:
- Vanilla plant-based cream or coconut yoghurt
Recipe: Simon Toohey
Directions
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Step 1
Preheat the oven to 180°C and lightly grease a baking dish.
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Step 2
Tear the gluten-free brioche rolls into chunks and place them into the prepared dish.
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Step 3
In a saucepan over medium-low heat, add the cornstarch. Gradually pour in the milk, whisking continuously until smooth and free of lumps. Stir in the maple syrup and vanilla extract, then continue cooking, whisking constantly, for 5–10 minutes or until the mixture thickens to a custard-like consistency.
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Step 4
Pour the custard evenly over the bread. Scatter over the chopped dark chocolate and dollop the hazelnut chocolate spread throughout. Allow the mixture to soak for 10 minutes.
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Step 5
Bake for 30–35 minutes, or until golden on top and set in the centre.
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Step 6
Serve warm with a dollop of coconut yoghurt or vanilla plant-based cream, extra hazelnut chocolate spread, and a sprinkle of orange zest.
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Recipe: Simon Toohey
