Roasted Nectarine and Raspberry Bread & Butter Pudding Cake

Instructions

1. Heat the oven to 180ºC regular bake.
2. Cut each nectarine into 8 segments and discard the stones. Place the nectarines in a roasting dish and sprinkle over the caster sugar. Toss to combine then roast for 22-25 minutes or until the fruit has softened but still holding its shape.
3. While the nectarines are roasting, trim the crusts off the bread and tear into 3-4cm chunks then place them in a large bowl.
4. Whisk together the cream, milk, eggs, caster sugar, butter and vanilla bean paste. Pour the custard over the bread and set aside for 10 minutes.
5. Once the nectarines have finished cooking, reduce the oven to 170ºC and line the base and sides of a 20cm springform tin with baking paper. I like to use one sheet of baking paper that covers the base and sides, this way, you avoid losing any of the runny custard through the base. You’ll end up with slightly creased sides but it adds to the look of the cake.
6. Take ⅓ of the custard and bread mixture and spoon it into the base of the cake tin. Top with ⅓ of the nectarines and raspberries. Repeat these steps 2 more times until you’ve used all the bread and fruit.
7. Press the top layer down lightly to compact the mixture before baking.
8. Place the cake in the oven for 45 minutes.
9. While the cake bakes, in a small bowl, combine the hazelnuts, melted butter and caster sugar.
10. After the cake has been baking for 45 minutes, spoon over the hazelnut mixture and return to the oven for 15 minutes. Ensure that the custard has set before removing from the oven.
11. Allow to cool in the tin for at least 1 hour before releasing from the springform and serving.