- 10 white bread slices
- 60 g hazelnut-flavoured chocolate spread
- 60 g butter, softened, plus extra for greasing
- 80 g cranberries, chopped
- 500 ml full-cream milk
- 190 ml cream
- 2 cinnamon sticks
- 3 extra-large free-range egg yolks
- 3 T brown sugar, plus extra for sprinkling
- 60 g hazelnuts, toasted
- 50 g dark chocolate, melted
Preheat the oven to 180°C.
Lightly grease 4 ramekins with butter and place on a baking tray. Spread 5 slices of bread with chocolate spread, and the remaining slices with butter. Sandwich together to make five sandwiches.
Neatly cut off the crusts and cut the sandwiches into triangles. Arrange 5 triangles in each ramekin, and sprinkle over the cranberries. Scald the milk and cream in a saucepan with the cinnamon sticks.
Whisk the egg yolks and sugar together until pale in colour. Add 4 T of the milk-and-cream mixture, stirring continually until well blended. Add the egg-and-milk mixture to the milk-and-cream mixture and bring to a boil, stirring continually.
Simmer for 5 minutes until slightly thick, then pour equal amounts into the ramekins. Discard the cinnamon quills. Allow to stand for 15 to 20 minutes, or until the custard has soaked into the bread. Bake for 30 minutes, or until cooked through and slightly golden brown in colour. Sprinkle with the toasted hazelnuts and drizzle with the melted chocolate. Serve warm.