Recipe by Loren Larsen
If you want to add molten chocolatey goodness for your next baked treat, try out this recipe for Nutella Bread Pudding! Buttery croissants or hearty bread take a bath in a Nutella-enriched custard and bake until fragrant and gooey.
Here this Nutella Bread Pudding puts its short list of ingredients to work. The bread or croissants are torn up and spread evenly into a prepared baking dish. Next, the Nutella custard is whipped up and poured over the bread.
A short fifteen soak time allows the custard to penetrate into every nook and cranny of the bead. For this recipe, the bread pudding is initially baked for thirty minutes (covered) and then for an additional ten minutes (uncovered).
The only requirement for this Nutella Bread Pudding is a bit of cold, creamy vanilla ice cream. Here, the combination of the warm chocolate bread pudding and the ice cream is the ultimate comfort of a dessert that will satisfy any chocolate lover, guaranteed.
The Nutella custard soaks thoroughly into the bread, making it a deeply and thoroughly chocolatey bite.
Nutella Bread Pudding
Ingredients
- 1 rustic loaf or 4 to 6 large croissants, cut into cubes
- 1 cup nutella
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- Vanilla ice cream, for garnish (optional)
Preparation
- Preheat oven to 350°F and spray a 9x9 or 9x13 baking dish with baking spray and evenly distribute the cubed bread in the pan set aside.
- In a large bowl whisk together Nutella, heavy cream, granulated sugar, eggs, vanilla, and salt.
- Pour the mixture over the cubed bread in the pan.
- Let the bread and custard rest in the pan for 15 minutes before putting it into the oven. After 15 minutes, cover the dish with aluminum foil and bake for 30 minutes. Remove foil and bake uncovered for an additional 10 minutes.
- Serve immediately alongside with a scoop of ice cream (if desired).