Nutella Bread Pudding

by Jen L.

I feel like I have to confess:  I used to be one of those people who thought bread pudding soudned like the nastiest thing in the world.  Then I had a great homemade batch packed with raisins and rum flavoring and I was sold on it.  This version takes bread pudding to the next level by adding the warm, soothing flavors found in a little jar of Nutella.  One of my cast members brought a batch of this stuff to rehearsal the other day.  The pan was full when I left the room to grab my camera, but when I returned a minute later, here's all that was left:

I quickly claimed the rest of the pan and ate it with that big serving spoon you see in the picture.  This has to be added to my list of favorite winter desserts.  Hope you enjoy it!

NUTELLA BREAD PUDDING

• 12 slices of day-old Challah bread
• 1 1/2 cups Nutella
• 2 cups light cream
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup sugar
• 3 large eggs
  

Preheat the oven to 350°F Grease an 8-inch square baking dish with unsalted butter.  Make 6 sandwiches with the bread and nutella. Cut each sandwich into 6 to 8 pieces. Pile the sandwich pieces into the prepared baking dish.   In a small saucepan, combine the cream, salt, and vanilla and cook over medium heat until warm.  In a large bowl, whisk together the sugar and eggs. Slowly add the cream mixture, stirring constantly to make sure the eggs do not cook.  Pour the mixture over the bread and cover the dish with aluminum foil.  Bake on the center rack of the oven for 30 to 40 minutes, removing the foil after about 20 minutes. The finished pudding will be golden brown on top.  Allow the pudding to rest for at least ten minutes before serving.

 

Comments

[Julie]

I will be making this as soon as humanly possible. In a nice little bit of serendipity, I happened upon this very well-timed coupon as well. Delicious and discounted!

http://www.nutellausa.com/