Raspberry chocolate bread and butter pudding

Description:
Yummy dessert that the family will love.

Main ingredients:
Dairy, Chocolate, Bread

Cuisine:
Irish

Ingredients:
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

Method:
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
Recipe Type: Bread, Dessert, Easy
Level of Difficulty: Easy

Recipes by  Johnston Mooney and O’Brien