NUTELLA BREAD AND BUTTER PUDDING

Serves 5

I have been making bread and butter pudding for years, but I began making this version during lockdown at university. I lived in a flat of six girls and most nights of lockdown, we would hunker down in the lounge, and I would make this.

It is one of my fondest memories from university. This pudding is not only incredibly easy to make but also relatively inexpensive. Nutella is great to use but so is Biscoff, cinnamon butter, peanut butter, marmalade, or jam.

Ingredients

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400 g (14 oz) white sandwich bread Nutella (I use a 220 g (7 ¾ oz) jar, but no need to measure) – or replace with whatever spread you like

⅔ cup cream

2 cups whole milk

3 eggs

4 Tbsp caster sugar, plus extra for sprinkling

1 tsp cinnamon

Ice cream or cream, to serve

Method

Preheat the oven to 180°C (350°F) fanbake. Grease a 25cm (10in) baking dish.

Spread each slice of bread with Nutella, then roll up and place in the prepared dish.

In a bowl, whisk together the cream, milk, eggs, sugar, and cinnamon until combined. Pour evenly over the bread. Let soak for at least 15 minutes – or you can let it soak for hours or overnight.

Bake for 40 minutes, until puffy and golden and set.

Let sit for 5 minutes before serving. I like to serve sprinkled with sugar and drizzled with extra Nutella, with ice cream or cream.