Bread and Butter Pudding - Emelia Jackson

1/2 Loaf Chourek (or any sweet loaf)

2-3 Tablespoons of hazelnut spread

400ml Cream

100ml Milk

3 Eggs

1/4 Cup caster sugar

1 Small can of poached pears

Handful of chocolate buttons

50g Chopped roasted hazelnuts

Slice your sweet bread into toast sized pieces and spread the hazelnut praline on half of the slices. Take the remaining slices and place on top to create sandwiches. Slice into small squares and place in a large mixing bowl.

Add the eggs, milk, and cream to a separate bowl and mix together, creating a custard. Pour the custard mix over the bread and let it rest for an hour, the bread should soak up all of that beautiful custard.

Poach some pears with some spices in honey (or to save time you can simply buy a can ready to go).

Pour the bread and custard mix into a baking dish. Lay your pears, hazelnuts and chocolate on top and bake at 160C, no fan, for 25-30 minutes or until set around the edges with a jiggle in the middle!