These delightful chocolate bread puddings with hazelnuts are so good that you would never guess that that they are low-kilojoule and low-GI.


  • 4 slices Burgen bread, crusts trimmed
  • 1 1/2 tablespoons Nutella
  • 2 eggs
  • 1 tablespoon custard powder
  • 1/2 cup sugar
  • 1 cup (250ml) low-fat milk
  • 2 tablespoons chopped hazelnuts


  1. Preheat an oven to 170°C. Spread the bread with Nutella and cut into 2cm squares. Divide the bread squares between 4 x 1-cup capacity ramekins. Sit the ramekins in a baking dish and fill the baking dish with water to come halfway up the sides of the ramekins.
  2. Whisk together the eggs, custard powder and sugar. Whisk in the milk gradually. Pour the custard over the bread and sprinkle with the hazelnuts. Bake for 25-30 minutes or until puffed and golden. Serve immediately.