Chocolate, Hazelnut & Brioche Butter Pudding (Hot)
published by Misty Wood on Aug 2, 2009
A very indulgent, yet ever so simple delicious hot pudding.
Chocolate, nuts and vanilla with a buttery bread make this a light and moreish pudding.
Delicious served warm with greek yogurt and strawberries.
Ingredients
- Nutella
- 2 eggs
- 350 ml milk
- A little margarine / oil for greasing the dish
- Brioche bread or rolls
- Vanilla essence – optional
- Hazelnuts / almonds – optional
- Fork
- Spoon
- KnifeBowl / cup
- Small pyrex dish (I used a small oval roaster)
Method
- Turn on oven – 180 C
- Grease the dish
- Cut up brioche and spread nutella on one side
- Arrange brioche slices in dish, choc side facing plain side, until the dish is full
- Crack and beat eggs
- Measure out milk (I used 200ml semi-skimmed & 150ml soya milk)
- Add milk to egg mixture and stir
- Optional: Add 2 teaspoons of vanilla essence to the egg mixture
- Spoon the egg + milk mixture all over the brioche
- Optional: Drop nuts onto the top and push them down a bit into the eggy chocolatey brioche
- Leave to stand for 15ish mins, so the brioche soaks up all the eggy mixture
- Cook at 180C for 30 mins
Take out of oven and EAT!!!
This is great with strawberries and greek yogurt 
)
Image via Wikipedia
