Name: Maple Hazelnut Bread Pudding
Total time: 2045 min
Yield: Serves 6
Cuisine: British
Ingredients: 1 Costa Maple Hazel Latte sachet (17g); 6 slices of stale white bread (about 300g total); 50g unsalted butter, for buttering the bread and the dish; 2 large free-range eggs; 300ml whole milk; 100ml double cream; 3 tablespoons of golden caster sugar; 50g sultanas; 2 tablespoons of warm maple syrup, for the drizzle; 20g toasted crushed hazelnuts, for the top; 1 23cm shallow ovenproof baking dish; To serve: warm pouring custard or vanilla ice cream

A classic bread and butter pudding with an autumn twist: a Maple Hazel Latte sachet is whisked into the custard, lending a maple hazelnut Coffee warmth that turns leftover bread into a proper dessert. Stale white bread, buttered and torn, soaks up the spiced mixture with a handful of sultanas, then bakes until golden and set. A good way to use up a loaf.

Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Maple Hazelnut Bread Pudding recipe. Canonical: https://teas.co.uk/recipes/coffee/maple hazelnut bread pudding/

Lovely warm with pouring custard or a scoop of vanilla ice cream.

⏱ 20 min plus 45 min bake 🍽 Serves 6 📊 Easy 📚 Coffee Recipes

You'll need

1 Costa Maple Hazel Latte sachet (17g)
6 slices of stale white bread (about 300g total)
50g unsalted butter, for buttering the bread and the dish
2 large free range eggs
300ml whole milk
100ml double cream
3 tablespoons of golden caster sugar
50g sultanas
2 tablespoons of warm maple syrup, for the drizzle
20g toasted crushed hazelnuts, for the top
1 23cm shallow ovenproof baking dish
To serve: warm pouring custard or vanilla ice cream

Method

Heat the oven to 170C (150C fan, gas 3) and butter a 23cm baking dish.
Butter the bread, tear it into pieces and scatter into the dish in a loose layer.
Scatter the sultanas over the bread.
Whisk the eggs, milk, cream, sachet powder and sugar together until smooth.
Pour the custard over the bread, press it down gently with a spoon, and leave to soak for ten minutes.
Bake for forty five minutes, until deep golden and the custard is set with no liquid when a knife goes in.
Drizzle with warm maple syrup and scatter over the toasted hazelnuts.
Cool for ten minutes, then serve warm with custard or ice cream.
Tip: stale bread soaks up the custard far better than fresh, so a day old loaf is ideal.

What you'll end up with: A golden, set bread pudding with a maple hazelnut warmth, plump sultanas and a crunchy nut and syrup top.

Save / print

🛒 Made with this tea

Costa Maple Hazel Latte, 5 Sachets 85g£6.50