Dessert

Nutella and Biscoff doughnut pudding

Name: Nutella and Biscoff doughnut pudding recipe
Yield: 6
Ingredients: 18 cinnamon doughnuts; 380g jar crunchy Biscoff spread; 6 eggs; 560ml milk; 560ml cream; 150g caster sugar; 2 tsp vanilla bean paste; 165g nutella; 80g dark chocolate, roughly chopped; Pure icing sugar, to dust

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P108 Nutella and biscoff doughnut pudding

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by Kim Coverdale

DELICIOUS. FOOD EDITOR

Dec 06, 2022

Kim Coverdale makes use of two of the trendiest spreads in this sweet and easy baked dessert.

18 cinnamon doughnuts
380g jar crunchy Biscoff spread
6 eggs
2 1/4 cups (560ml) milk
2 1/4 cups (560ml) pure (thin) cream
2/3 cup (150g) caster sugar
2 tsp vanilla bean paste
1/2 cup (165g) Nutella
80g dark chocolate, roughly chopped
Pure icing sugar, to dust

Method

1.

Preheat oven to 160°C. Split doughnuts in half. Spoon Biscoff spread over the cut side of half of the doughnuts. Sandwich with remaining doughnut halves. Arrange in a 10 cup (2.5L)-capacity baking dish.
2.

Whisk eggs, milk, cream, sugar and vanilla together in a jug until well combined. Pour egg mixture over doughnuts in the dish. Set aside for 10 minutes to allow the doughnuts to soak up some of the mixture.
3.

Spoon Nutella on and around the doughnuts. Sprinkle with dark chocolate. Bake for 1 hour 10 minutes or until pudding is just set. Set aside for 15 minutes, then dust with icing sugar to serve.