Nutella Bread Pudding

 

Nutella Bread Pudding

 

Bread pudding is one of those homey, comforting desserts I did not eat growing up. When I finally tried it, it was one of those Where Have I Been moments. It tasted so sublime; I still remember biting into warm, billowy and soft bread coated with custard that was just set and dotted with raisins. Brilliant! The idea of not wasting food by taking stale bread and turning it into something this good is hard for me to resist.

This recipe comes from Alice Medrich’s latest book, Pure Dessert. I’ve lost track of the number of recipes I want to try from this beautiful book – like flan with raw sugar sauce, bittersweet chocolate and citrus tart with jasmine cream, walnut sponge cake, etc., but since I had some leftover pain de mie, this seemed as good a time as any to make her Nutella Bread Pudding.

Bread. Chocolate. Custard.

That’s all I have to say.

NUTELLA BREAD PUDDING

 

Nutella + Custard

 

from Pure Dessert

INGREDIENTS:

  • Enough 1/4 inch (.6cm) –[I used 1/2 inch (1.5cm)] slices of home-style or bakery white bread or baguette, with or without the crusts, to cover the bottom of an 8-inch (20cm) square (I used an 8-inch round) baking dish, not too tightly, with 2 layers of bread
  • 1/4 to 1/3 cup (64g-75g) of Nutella – I actually used about 2/3 cup (150g) – life is short, ya know
  • 5 large eggs
  • 1/2 cup (112g) sugar
  • Scant 1/8 tsp. (1g) salt
  • 1 1/4 cups (300 mL) milk
  • 1 1/4 cups (300 mL) heavy cream

STEPS:

Position a rack in the lower third of the oven. Preheat the oven to 325F (160C). Put the bread in the bottom of the baking dish to make sure you have sliced enough to make two layers.

Remove the bread from the dish. If the bread is fresh, lay slices on a baking sheet and bake for 5 minutes on each side, or until very lightly toasted. Let the slices cool. Spread one side of each slice of bread with Nutella. Cut or break large whole slices (not baguette slices) into 4 pieces each. Arrange the bread, nutella side facing up, in the baking dish in one layer of overlapping pieces, with rounded crusts or trimmed angles showing attractively.

In a medium bowl, whisk the eggs, sugar, and salt together. Gradually whisk in the milk and cream. Pour the egg mixture through a strainer into the baking dish. Cover the pudding with plastic wrap and press any floating bread pieces back into the egg mixture. Let stand for at least 15 minutes to allow the bread to absorb the liquid. Preheat the oven to 325F (160C). Put a kettle of water on to boil.

Uncover the pudding and place it in a baking pan large enough to hold it with a little space on all sides, and then into the oven. Pull the oven rack out and carefully pour enough boiling water into the large pan to come halfway u p the sides of the baking dish. Bake until a knife inserted into the pudding comes out free of custard (or with a little Nutella clinging to it), 50-55 minutes. Cool for at least 1 hour.

At serving time, I garnished each slice with thin strips of candied orange peel that I stole received from Warda :) Merci bc!

 

nutella bread pudding with cafe creme

 

Bon appétit!

 

 

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18 Responses to “Nutella Bread Pudding”

  1. Jen Says:

    I too did not grow up eating bread pudding. When I tried it in college I also felt that I had missed out all my life :) I am such a sucker for anything with custard. But Nutella is extraordinary – I never thought to add it to bread pudding. Maybe that would convince Jeremy to have some? The orange peel is a fantastic touch!

  2. r Says:

    wow that looks so yummy!

  3. Maria Says:

    There’s a recipe for a big oven pancake with a Nutella sauce in this month’s Gourmet. I made it once and it was gone so fast that we had to have another a few days later. Perhaps we’re entering a Nutella-era. One of the trendy foods of 2008?

  4. Mandy Says:

    I too didn’t grow up eating bread pudding, and quite embarassed to say I have never eaten one in my life before. Perhaps this recipe will be a good introduction.

  5. Chuck Says:

    You had me at NUTELLA! I love that you used 2/3 cup of it.

  6. Wandering Chopsticks Says:

    Lady, you do not go from “lose 30 lbs with the goi diet” to Nutella bread pudding! What are you doing to me? Umm, should I admit I made a batch of doughnut bread pudding a few weeks ago? With half a stick of butter? Just say it. You can be blunt! B/c that’s how I know you love me right? ;)

  7. kristina Says:

    Bread pudding is one of my absolute favorite desserts. But my bf is allergic to nuts and can’t eat nutella, so if I made this I’d have to eat it all by myself. What a tragedy. ;)

  8. Denise Says:

    Who does not love Nutella and Bread and what a combination. YUM! I am so hungry ….

  9. Warda Says:

    Is this legal? I’m not talking about the fact that you stole these orange peels from the refrigerator while I was getting L to sleep, No! I’m talking about the 150g of Nutella instead of 75g! Hello! It’s double! I am not sure Alice would agree on this! And somebody is trying to avoid Nutella here!
    Pure dessert is on my long list of books to buy, and this recipe just pushed me over the edge: Life is short ;)

  10. Deborah Says:

    I agree – there are so many great sounding recipes in this book! And this one looks fantastic!

  11. holybasil Says:

    Jen – Thanks, and yeah… I never thought to use Nutella in this dish even though I’ve made regular chocolate bread pudding. I love chocolate/orange combinations so it was really great with the candied peel – I thought it balanced the sweetness of the chocolate nicely for me.

    r- Thanks

    Maria – I definitely think Nutella is a trendy item here in the States now. Of course, it’s just regular stuff to Pierre since he’s eaten it all his life.

    Mandy – I hope you do try it sometime, it’s great. Perhaps almost as good as your Nutella cupcakes? :)

    Chuck – haha. Yes, you can’t go wrong with Nutella. Ever. :)

    WC – oh, I can’t fool you! Yes, my inconsistency is unbearable, no? But then again, I didn’t make donut bread pudding, either! Oh, and with half a stick of butter!

    Seriously, I don’t deprive myself of any food, but I eat the rich stuff in small portions. Luckily (or sadly – depending on how you look at it), Pierre is a bionic man who can eat the rest of this pudding and not gain an ounce.

    Kristina – haha. how about making it with regular chocolate?

    Denise- I actually know a few people who don’t like chocolate. And I’m still friends with them. Go figure.

    Warda- haha. You know, the doubling was an accident :)

    Deborah- Thanks!

  12. Kevin Says:

    Adding nutella to a bread pudding is a great idea!

  13. White On Rice Couple Says:

    Hah! I love it! Salad one night and kick ass nutella bread pudding the next. Christine, this is a great balance of posts. You definitely keep my appetite healthy and happy!

  14. holybasil Says:

    Kevin – Thanks!

    WORC – haha. Thanks!

  15. Patricia Scarpin Says:

    My goodness this looks delicious!

  16. Tartelette Says:

    Did not have that many bread puddings growing up but I am making up for lost times and now with Nutella…Man! Delicious!

  17. Anne Lear Says:

    Hi, I used this yummy recipe but converted it into a double chocolate bread pudding by adding a heaped tablespoonful of cocoa powder to the egg/cream mixture. Oh WOW – it disappeared in seconds! We brits send grateful thanks for the innovation!!!

  18. Carmen Zelaya Says:

    This looks SO good! I have to do an exposition about international food, I have no idea where this recipe is from, but, who cares?! I’ll buy the ingredients tomorrow!


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