Hazelnut And Raisin Bread And Butter Pudding – a delicious recipe with hazelnuts, light cream, milk, butter, raisins, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350u00b0F. Place nuts on a baking pan. Bake for 8 mins, or until skins begin to split. Place in a tea towel and rub to remove skins. Chop nuts coarsely.
2
Bring cream, milk and hazelnuts to a boil in a medium saucepan. Remove from heat. Cover and let stand for 20 mins.
3
Brush one side of each slice of ciabatta with butter. Arrange bread, butter-side up, overlapping slightly, in a shallow 2-quart baking dish, sprinkling raisins between layers.
4
Whisk eggs, sugar and vanilla in a large bowl until combined. Gradually whisk in cream mixture. Strain mixture, reserving nuts. Pour hot milk mixture over bread; sprinkle with reserved nuts.
5
Place dish in a large roasting pan. Add enough boiling water to come halfway up sides of dish.
6
Bake for 50 mins, or until set. Let stand for 10 mins before serving.
816
kcal
Calories
64
g
Fat
43
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3/4 cup hazelnuts, 2 cups light cream, 1 1/2 cups milk, 12 oz ciabatta, crusts removed, cut into 1/2 inch-thick slices, and more.
Yes, Hazelnut And Raisin Bread And Butter Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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