• Instead of brioche, try plain white high top bread loaf with crusts removed or Italian panettone.
• You can use almond meal instead of hazelnut meal, if you prefer.
Melted butter, to grease
10 slices brioche* (loaf available at large delis and bakeries)
50g hazelnut meal*
50g butter, chopped
50g brown sugar
250ml pure cream, plus extra, to serve
1 vanilla bean, split, scraped, splinted into long shards
11⁄2 tsp ground cinnamon
1⁄4 cup chocolate-hazelnut spread (such as Nutella)
100g caster sugar
4 large free-range eggs
30ml hazelnut liqueur (such as Frangelico)
300g canned diced apple
60g dark chocolate bits
Preheat oven to 180°C. Grease six 11⁄2-cup capacity ovenproof ramekins with butter and arrange on an oven tray. Slice brioche into 3cm pieces and set aside.
Put hazelnut meal, butter and brown sugar in a large bowl. Use fingertips to rub together to form crumbs. Set aside.
Put cream, milk, vanilla bean and cinnamon in a medium saucepan over a medium heat and bring to a simmer. Remove from heat and whisk in chocolate-hazelnut spread.
In a separate bowl, whisk caster sugar and eggs for 1 minute or until foamy. Add to hot milk mixture, whisking to combine. Stir in liqueur.
Dip brioche briefly in hot milk mixture. Fill bottom of each ramekin with dipped brioche. On top, layer a little apple, a few chocolate bits and a few more pieces of brioche. Repeat layering, finishing with a layer of brioche. Sprinkle over hazelnut crumb mixture.
Bake for 20 minutes or until golden and slightly puffed. Serve with extra cream on the side.