A Delicious Accident: Nutella Bread Pudding
The Unlikely Inspiration
It all started with a mishap in the kitchen. I was making bread pudding and realized I was out of chocolate filling. In a moment of desperation, I turned to Nutella as a substitute, solely because of its rich, chocolatey color. Little did I know, it would become the star of the show.
The Recipe
This indulgent treat yields 6-8 servings and requires an 8-inch square baking dish.
Ingredients
- Enough white bread or baguette slices to cover the baking dish in two layers
- 1/4 to 1/3 cup Nutella
- 5 large eggs
- 1/2 cup sugar
- Scant 1/8 teaspoon salt
- 1 1/4 cups milk
- 1 1/4 cups heavy cream
Preparing the Bread
Preheat your oven to 325°F. Place the bread slices in the baking dish to ensure you have enough for two layers. Remove the bread and, if it’s fresh, toast it lightly in the oven for 5 minutes on each side. Let it cool. Spread one side of each slice with Nutella, then cut or break them into 4 pieces each.
Assembling the Pudding
Arrange the bread pieces, Nutella side up, in the baking dish in a single layer of overlapping pieces. In a medium bowl, whisk together eggs, sugar, and salt. Gradually add milk and cream, then pour the mixture through a strainer into the baking dish. Cover with plastic wrap and let it stand for at least 15 minutes to allow the bread to absorb the liquid.
Baking and Serving
Preheat your oven to 325°F and place a kettle of water on to boil. Uncover the pudding and place it in a large baking pan. Pour boiling water into the pan to come halfway up the sides of the baking dish. Bake for 50-55 minutes, or until a knife inserted into the pudding comes out clean. Let it cool for at least 1 hour before serving warm or at room temperature. Enjoy!
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