Leftover cinnamon bun focaccia bread & butter pudding
- Juliet Sear
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Serves 6 - 8
Easy
Prep: 20 mins
Cook: 40 mins
plus at least 30 mins soaking
A star rating of 5 out of 5.1 ratingRate
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My leftover cinnamon bun focaccia pudding always goes down a treat in my house. Sweet, spiced focaccia is layered with creamy custard and baked until golden and gooey
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
50g softened butter
plus extra for the baking dish
-
400g leftover cinnamon bun focaccia
sliced (see my recipe, below)
-
100g chocolate hazelnut spread
-
3 medium eggs
-
1 tsp vanilla bean paste
-
40g caster sugar
-
150ml whole milk
-
300ml double cream
-
100g chocolate
chopped (I use milk but dark works well too)
-
1 tbsp demerara sugar
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Nutrition: per serving
- kcal607
- fat42g
- saturates24g
- carbs47g
- sugars30g
- fibre2g
- protein9g
- salt0.85g
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Method
-
step 1
Butter a 30 x 20cm baking dish generously, then spread the slices of cinnamon bun focaccia with a little butter and a thin layer of chocolate spread.
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step 2
Whisk the eggs in a bowl with the vanilla and sugar, then add the milk and cream and beat well.
-
step 3
Arrange the slices in the baking dish, crust-side up, sprinkling the chopped chocolate between each slice. Pour over the milk mixture and leave to soak for at least 30 mins or for a few hours. Will keep chilled overnight.
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step 4
Heat the oven to 190C/170C fan/gas 5. Sprinkle with the demerara sugar and bake for 30-40 mins or until deep golden. Delicious served on its own or with vanilla ice cream.
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