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.
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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.)