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Leftover cinnamon bun focaccia bread & butter pudding
Serves 6 - 8
Easy
Prep:
Cook:
plus at least 30 mins soaking
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
Skip to ingredients
- 50g softened butterplus extra for the baking dish
- 400g leftover cinnamon bun focacciasliced (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 chocolatechopped (I use milk but dark works well too)
- 1 tbsp demerara sugar
Nutrition: per serving
- kcal607
- fat42g
- saturates24g
- carbs47g
- sugars30g
- fibre2g
- protein9g
- salt0.85g
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.
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.
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.
