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Barossa Brekkie Puddings

Recipe courtesy of Nutella

Serves 8 | 75 minutes


  • 8 egg yolks

  • 300ml double cream

  • 300ml full cream milk

  • 100g caster sugar

  • 1 tsp vanilla bean paste

  • ½ tsp ground cinnamon

  • 600g thickly sliced, day-old, soft white bread

  • 300g seedless red grapes

  • 60g soft butter, plus extra for greasing

  • 2 tbsp demerara sugar

  • 15g (1 tbsp) Nutella per portion, to serve

  • Reduced-fat vanilla Greek yoghurt, to serve


  1. Combine egg yolks, cream, milk, caster sugar, vanilla and cinnamon in a jug. Whisk vigorously to combine.

  2. Spread both sides of bread slices with butter and cut into 3cm cubes.

  3. Add buttered bread cubes and grapes into the egg mixture, gently stir to coat then soak for 1 hour.

  4. Preheat oven to 210ºC (190ºC fan). Use extra butter to lightly grease 8 x 12cm round ramekins or oven-safe bowls.

  5. Divide bread and grape mixture between ramekins. Scatter demerara sugar over puddings then place the ramekins into a large, deep roasting tray. Pour boiling water into the tray until it comes half way up the sides of the ramekins. Carefully transfer to the oven and bake for 25-30 mins until the custard is golden and set.

  6. Allow to cool slightly before drizzling each pudding with 15g (1 tbsp) Nutella® and serve dolloped with yoghurt.


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