680 g packet white toast bread, sliced
220 g jar Nutella or chocolate-hazelnut spread
500 ml tub thickened cream
½ cup caster sugar
1 cup water
- Spread each of three slices of bread with 2 tbsp hazelnut spread. Top each with another slice of bread.
- Cut into quarters. Arrange in an ovenproof dish (6-cup capacity). Whisk eggs with half the cream, ½ cup caster sugar and 1 cup water. Pour over bread. Stand for 10 minutes.
- Cook in a moderate oven (180C) for 30 to 35 minutes, or until set. Beat remaining cream until thickened. Serve with warm pudding.