Name: Leftover cinnamon bun focaccia bread & butter pudding
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8
Ingredients: 50g softened butter plus extra for the baking dish; 400g leftover cinnamon bun focaccia sliced (see my recipe, below); 100g chocolate hazelnut spread; 3 medium eggs; 1 tsp vanilla bean paste; 40g caster sugar; 150ml whole milk; 300ml double cream; 100g chocolate chopped (I use milk but dark works well too); 1 tbsp demerara sugar

Leftover cinnamon bun focaccia bread & butter pudding

My leftover cinnamon bun focaccia pudding always goes down a treat in my house. Sweet, spiced focaccia is layered with creamy custard and baked until golden and gooey

1 hr total 20 min prep 40 min cook 8 607 cal

Instructions

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1 Butter a 30 x 20cm baking dish generously, then spread the slices of cinnamon bun focaccia with a little butter and a thin layer of chocolate spread.
2 Whisk the eggs in a bowl with the vanilla and sugar, then add the milk and cream and beat well.
3 Arrange the slices in the baking dish, crust-side up, sprinkling the chopped chocolate between each slice. Pour over the milk mixture and leave to soak for at least 30 mins or for a few hours. Will keep chilled overnight.
4 Heat the oven to 190C/170C fan/gas 5. Sprinkle with the demerara sugar and bake for 30-40 mins or until deep golden. Delicious served on its own or with vanilla ice cream.