Hazelnut and raisin bread and butter pudding
Ingredients Method 1.Preheat oven to 180°C. 2.Place nuts on an oven tray and bake about 8 minutes or until skins begin to split.
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Cooking tools:
- Fine-mesh sieve
- Pastry brush
- Bread knife
- Chef's knife
- Cutting board
- Roasting pan
- Baking dish
- Baking sheet
- Kitchen towel
- Saucepan
- Stove
- Oven
- Mixing bowl
- Whisk
- Pitcher
Ingredients
- 3/4 cup (100g) hazelnuts
- 2 cups (500ml) pouring cream
- 1 1/2 cup (375ml) milk
- 350 grams ciabatta bread
- 50 grams butter, melted
- 1/2 cup (85g) raisins
- 4 eggs
- 2/3 cup (150g) caster sugar
- 1/2 teaspoon vanilla extract
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