Here in Sydney it is winter school holidays, a welcome respite from the crazy, hectic days that are jam-packed with school/band/dance/Guides/soccer/choir/piano…
As I type Misses 9 & 11 are hosting friends, eating pizza they made for lunch and watching Moana. We are totally Disney tragics, BTW.
Everyone is happy, and the gals have another reason for loving school holidays: I buy white bread. For the rest of the year they have wholemeal or whole grain bread but come holidays it is white bread all the way. I have to admit, a Vegemite sandwich on fresh white bread really is one of life’s simple pleasures.
On the other hand, Nutella can be taken or leaven in Casa Hungry. Miss 11 is not a fan, Miss 9 is but it usually doesn’t occur to her to eat it. As nuts aren’t allowed at school she can’t have it there and for the same reason she is reluctant to eat nut-based spreads on toast before school.
So it is that the Nutella jar was sitting unloved in the pantry, I had a loaf of white bread and… well, we don’t really need an excuse to make a pudding in winter, do we?
This Nutella bread and butter pudding is such a breeze and make and even easier to eat.
GATHER:
8 slices of thick white bread, crusts removed
3 eggs
300 mL pouring cream
2 cups of milk
¼ cup caster sugar PLUS 1 tablespoon extra
Nutella
LET’S GET TO IT:
Preheat oven to 180 and grease a 2L baking dish with non stick cooking spray.
Generously slather one side of each piece of bread with Nutella, then sandwich two slices together. Cut each sandwich into quarters. Continue until all the bread is used up, then arrange the sandwiches in the baking dish.
In a jug whisk together the eggs, cream, milk and ¼ cup caster sugar, then carefully pour all over the Nutella sandwiches. Scatter over the remaining sugar.
Bake for 30 minutes then reduce the heat to 160C and bake for another 8 minutes.
Serve warm.
