Crumpet Bread and Butter Pudding with Nutella is golden, custardy and indulgent. Buttered crumpets soak in cinnamon vanilla custard, baked until set and topped with Nutella and raspberries.
Ingredients
3 large eggs
600ml skim milk
40g caster sugar
1 tsp vanilla bean paste
1⁄2 tsp ground cinnamon
6 round crumpets, cut in half
15g butter, softened to room temperature
1 tbsp (12g) demerara sugar
60g Nutella®, to serve
Fresh raspberries, to serve
Method
Preheat a fan forced oven to 180oc.
Combine eggs, milk, caster sugar, vanilla bean paste and ground cinnamon in a large bowl. Whisk vigorously to combine.
Spread the holey side of the crumpets with butter then pop into the custard mixture, pressing down to submerge. Soak for 30 mins.
Arrange 3 crumpet halves into each ramekin and pour remaining custard evenly between the ramekins.
Scatter demerara sugar over pudding then place ramekins on a baking tray and bake for 25-30 mins or until golden and the custard is firm.
Serve each pudding topped with Nutella and a couple of fresh raspberries.
