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Preparation time
10 minutes
Total time:
45 minutes
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Ingredients
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2 slices day-old whole wheat bread, cut into ½-inch cubes
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10 raspberries
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1 large egg
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1/3 cup (80 mL) milk
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1 tsp (5 mL) vanilla extract
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2 tbsp (30 mL) Nutella®
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6 roasted hazelnuts
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Directions
- Preheat oven to 350ºF. Lightly grease 2, 5 ounce ramekins or oven-proof mugs with butter or oil; set aside.
- In a medium bowl, toss together bread and raspberries; dividing between the two prepared ramekins or mugs.
- In a small bowl, beat egg, milk, sugar, and vanilla until combined; slowly pour over bread and raspberries, dividing evenly between the two.
- Bake for 25 to 30 minutes, or until set. Remove from oven and allow to cool for 5 minutes. To serve, spoon 1 tbsp (15 mL) Nutella® and 3 hazelnuts on each of the puddings. Enjoy warm, with milk and fresh fruit.
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