(11oz) sliced white bread, cut into quarters diagonally
25g
(1oz) toasted hazelnuts, chopped
1½ tbsp demerara sugar
Icing sugar to dust
Cream or ice cream, to serve
Directions
Step 1
Lightly grease a 2.5 litre (4⅓ pint) ovenproof dish. Pour milk and cream into a pan and bring just to the boil. Take off the heat and add chocolate. Stir until melted and smooth.
Step 2
Beat together egg, yolks and caster sugar. Gradually add chocolate mixture, beating well after each addition. Stir in whisky, then strain through a sieve into a jug.
Step 3
Arrange bread neatly in the prepared dish, overlapping the slices. Sprinkle some hazelnuts between the slices, then pour over most of the chocolate mixture. Press down lightly on the bread, then leave to soak for 20min. Pour over the rest of the liquid.
Step 4
Preheat oven to 170°C (150°C fan) mark 3. Scatter demerara sugar and remaining hazelnuts on top. Bake for 30-35min until the custard is just set. Dust with icing sugar and serve with cream or vanilla ice cream.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
