Hazelnut and raisin bread and butter pudding

  • 1 hr 15 mins cooking
  • Serves 8
  • Print


Hazelnut and raisin bread and butter pudding
  • 3/4 cup (100g) hazelnuts
  • 2 cup (500ml) pouring cream
  • 1 1/2 cup (375ml) milk
  • 350 gram ciabatta bread
  • 50 gram butter, melted
  • 1/2 cup (85g) raisins
  • 4 eggs
  • 2/3 cup (150g) caster sugar
  • 1/2 teaspoon vanilla extract


Hazelnut and raisin bread and butter pudding
  • 1
    Preheat oven to 180°C.
  • 2
    Place nuts on an oven tray and bake about 8 minutes or until skins begin to split. Place nuts in a tea towel and rub to remove skins. Chop nuts coarsely.
  • 3
    In a medium saucepan, bring cream, milk and hazelnuts to the boil. Remove from heat, cover and stand 20 minutes.
  • 4
    Remove crust from base of bread. Cut bread into 1.5cm thick slices. Brush one side of each slice with butter. Arrange bread, butter-side up, overlapping slightly, in a shallow 2-litre (8-cup) ovenproof dish. Sprinkle raisins between layers.
  • 5
    Whisk eggs, sugar and extract in a large bowl until combined. Gradually whisk cream mixture into the egg mixture. Strain mixture into a jug and reserve nuts. Pour hot milk mixture over bread; sprinkle with reserved nuts.
  • 6
    Place dish in a large baking dish and add enough boiling water to baking dish to come halfway up sides of dish.
  • 7
    Bake pudding about 50 minutes or until set. Stand 10 minutes before serving.

More From Women's Weekly Food