Ingredients
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
200ml milk
1 vanilla bean, split, scraped, splinted into long shards
1 1⁄2 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
Method
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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.
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Put hazelnut meal, butter and brown sugar in a large bowl. Use fingertips to rub together to form crumbs. Set aside.
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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.
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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.
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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.
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Bake for 20 minutes or until golden and slightly puffed. Serve with extra cream on the side.
Cook’s tips:
• 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.
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