Chocolate Hazelnut Bread Pudding

Inspired by the flavours and textures of Ferrero Rocher, this bread pudding is only a little bit more challenging than making a peanut butter sandwich.

3 large eggs

⁄ cup (125 mL) whipping cream

1 ⁄ cups (375 mL) milk ⁄ cup (60 mL) light brown sugar

⁄ tsp (1 mL) salt

1 tsp (5 mL) vanilla

⁄ cup (150 mL) chocolate hazelnut spread

10 slices good-quality homestyle white sandwich bread, crusts removed 3 tbsp (45 mL) unsalted butter, so ened, divided ⁄ cup (60 mL) chopped toasted hazelnuts

1 Beat eggs in a medium bowl until uniform. Add whipping cream, milk, sugar, salt and vanilla and whisk until fully blended. Set aside.

2 Spread about 2 heaped tbsp (30 mL-plus) of chocolate hazelnut spread over each of 5 slices of bread. Top with remaining slices of bread. Spread top slices of each sandwich with so ened butter (saving about 1 tbsp/15 mL) for baking dish).

3 Generously butter the inside of a 9 x 13-inch

(23 x 33-cm) or similar volume baking dish.

4 Cut sandwiches into quarters on the diagonal and lay in baking dish (butter-side up) alternating rows of 1 to 3 triangles depending on shape of pan, leaning each row onto the one that came before. Drizzle egg mixture overtop moistening all of the bread. Let stand for 30 minutes at room temperature. Sprinkle with hazelnuts.

5 Heat oven to 350 F (180 C).

6 Bake bread pudding for 45 minutes or until liquid is absorbed, bread is crisp and lightly golden and bread in the centre is puffed. Serve warm or at room temperature.

Serves 6 to 8