Raspberry Chocolate Bread and Butter Pudding
Recipe supplied by Johnston Mooney and O'Brien
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  1. 120g chocolate-hazelnut spread
  2. 8 x slices of Johnston, Mooney and O’Brien Butterkrust pan
  3. 60g raspberry jam
  4. 370ml fresh milk
  5. 2 tbsp cream
  6. 60g sugar
  7. 2 eggs
  8. 1 tsp vanilla extract
  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4 and butter a square baking dish.
  2. Spread the chocolate-hazelnut spread evenly over four slices of the bread. Spread the raspberry jam on the other slices.
  3. Combine the bread to make four sandwiches. Slice each sandwich into four triangles and tuck them into the pan so the points face up.
  4. Whisk together the remaining ingredients and pour over the sandwiches.
  5. Leave to stand for 10 minutes, then bake for 30-35 minutes until the filling is set.
  1. Nutritional Analysis Per Serving: 199kcals, 7.5g fat (2.4g saturated), 29.5g carbs, 22.7g sugars, 4.6g protein, 0.6g fibre, 0.11g sodium
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