DH doesn’t eat bread, and I prefer wholemeal, so I often find that there’s a chunk of challah (traditional Jewish sabbath loaf) languishing in the bread bin up to a week after we started it. Remarkably, it never seems to go mouldy, just stale, so for once I was determined to find a use for it.
Thinking about it now, the sensible thing would have been to blitz it into breadcrumbs and stick them in the freezer. Instead, I decided to make a bread and butter pudding out of it.
I have a love-hate relationship with Nutella. On the one hand, it’s super-yummy and I want to put it in my face. On the other hand, it’s basically like spreading sugar on your toast. And I do try not to do that. But we have a started jar of Nutella in the cupboard, and since I was going to put some sugar in the bread and butter pudding anyway, I thought it might be a way to use some of it up.
So, assembly of the puddings. I opted, as I often seem to do, to make several little puddings rather than one big one. Portion control. Or something. I made the puds in ramekins and used a round biscuit cutter to stamp out neat little circles of the stale bread to fit. Presentation, you see? Hmmm.
Despite having only about a teaspoon of nutella per bread and butter pudding, and no additional sugar, these came out just-sweet-enough and nicely chocolatey. I don’t think a little more Nutella would have hurt, but they certainly didn’t taste under-Nutella-ed. You’re welcome to add some more if you make these – I’d probably put more into the custard, but that’s just my preference.
Kipper, as you might imagine, was very keen on these. Nutella bread and butter pudding. Who would have predicted?! 😉
I made four. Use this amount of custard for 3 if you like them very custardy.
Want deliciously easy, family-friendly recipes like this one delivered straight to your inbox? Click here to sign up. (Of course, I’ll never pass on your email address to anyone.)
Nutella bread and butter pudding
- 100 g sliced stale white bread
- 2-3 tsp Nutella
For the custard
- 2 large eggs
- 200 ml milk
- 2-3 tsp Nutella
- Generously butter 4 ramekins. Preheat the oven to 180C.
- Use a round cutter to stamp out circles from slices of the bread. You will need 8 circles in total.
- Butter four of the bread circles, and spread Nutella on the other four. Place a Nutella-ed bread circle into each ramekin (Nutella side up), then place a buttered circle on top (butter side up).
- Combine the eggs, milk and remaining Nutella and whisk thoroughly. Divide between the ramekins. Ideally, allow to stand for 30+ minutes so the custard can absorb into the bread.
- Place the ramekins into a baking dish, and pour boiling water to come halfway up the sides. Place in the oven and bake the puddings for 25-30 minutes, until risen and set.
- Remove from the oven and allow to cool slightly before eating.
The theme for this month’s Family Foodies event (hosted by Eat Your Veg and Bangers & Mash) is Cheap and Cheerful. I think this easy but yummy pudding fits the bill nicely! Since it used up a lump of stale bread, I reckon it also qualifies for the No Waste Food Challenge, hosted this month by Farmersgirl Kitchen (and organised by Elizabeth’s Kitchen Diary.)