50g soft butter
12 slices soft white bread
60g NOMU Hot Decadent Chocolate chunks
2 cups (500ml) full cream milk
1 pump NOMU Vanilla Paste
2 large free-range eggs
½ cup caster sugar
1 tsp NOMU Sweet Rub
1 tbsp caster sugar, to sprinkle
Preheat the oven 180°C and lightly grease a 2-litre pie dish.
Spread one side of each of the bread slices with butter and place the bread inside the dish so that the crusts are pointing up, this will give you deliciously caramelized crunchy bits to contrast with the rich soft custard. Sprinkle over the NoMU Hot Chocolate Chunks, ensuring that they fall between the slices and over the top.
In a saucepan gently heat the milk and Vanilla Paste, but do not let it boil. In a large bowl, beat the eggs with the caster sugar and Sweet Rub until well combined. Gradually pour the warm milk over the eggs and continue whisking until all the milk is added.
Pour the mixture slowly and evenly over the bread. Gently press the bread down to ensure it is soaked by the liquid. Sprinkle the remaining caster sugar over the surface then leave to rest for 30 minutes.
Bake in a hot oven for 40 – 45 minutes, until the surface is golden brown and the custard has just set.
Serve hot with a dollop of ice cream or double cream.
50g soft butter
12 slices soft white bread
60g NOMU Hot Decadent Chocolate chunks
2 cups (500ml) full cream milk
1 pump NOMU Vanilla Paste
2 large free-range eggs
½ cup caster sugar
1 tsp NOMU Sweet Rub
1 tbsp caster sugar, to sprinkle
Preheat the oven 180°C and lightly grease a 2-litre pie dish.
Spread one side of each of the bread slices with butter and place the bread inside the dish so that the crusts are pointing up, this will give you deliciously caramelized crunchy bits to contrast with the rich soft custard. Sprinkle over the NoMU Hot Chocolate Chunks, ensuring that they fall between the slices and over the top.
In a saucepan gently heat the milk and Vanilla Paste, but do not let it boil. In a large bowl, beat the eggs with the caster sugar and Sweet Rub until well combined. Gradually pour the warm milk over the eggs and continue whisking until all the milk is added.
Pour the mixture slowly and evenly over the bread. Gently press the bread down to ensure it is soaked by the liquid. Sprinkle the remaining caster sugar over the surface then leave to rest for 30 minutes.
Bake in a hot oven for 40 – 45 minutes, until the surface is golden brown and the custard has just set.
Serve hot with a dollop of ice cream or double cream.
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Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
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