I got this recipe from a food magazine (food & travel).
Swirl Chocolate Bread Pudding
Prep Time: 10 minutes
Baking Time: 20 minutes
4 slices of wholemeal bread, trim the edges
1/2 cup chocolate hazelnut spread (nutella)
1 cup evaporated milk (I use low fat Magnolia Milk, 200ml pack)
2 tsp vanilla essence ( I use 1 teaspoon of it)
2 tsp brown sugar
toasted almond flakes for garnishing (very fragrant and crunchy, I put more, Yumm!!) Method:
Spread the chocolate hazelnut spread on the bread, roll it up, then halve it. Place them with the chocolate swirls facing upwards in 2 ramekin bowls.
In a mixing bowl, crack the egg and add in the milk and sugar. Whisk the mixture until pale yellow.
Pour equal amounts of the mixture over the rolled bread in each ramekin and bake in the oven at 175 deg C for 20 minutes.
Remove from oven, sprinkle with some toasted almond flakes on top and serve hot.