NUTELLA® BREAD PUDDING
A delicious Nutella® spin on classic bread pudding!
Provided by easma
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a pie dish and set aside.
- Tear bread into 1- to 2-inch pieces and place in the bottom of the prepared pie dish.
- Combine evaporated milk, white sugar, brown sugar, eggs, vanilla extract, cinnamon, and salt in a bowl. Mix well and set aside.
- Add melted butter to bread pieces in the pie dish and toss to combine.
- Melt chocolate-hazelnut spread in a microwave-safe bowl in a microwave to soften slightly, 15 to 30 seconds. Place dollops on top of bread mixture, spreading to make an even layer. Sprinkle with walnuts. Pour milk-egg mixture on top, making sure bread is completely covered.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes.
Nutrition Facts : Calories 337.4 calories, Carbohydrate 34.9 g, Cholesterol 96.2 mg, Fat 18.8 g, Fiber 1 g, Protein 8.9 g, SaturatedFat 6.7 g, Sodium 298.9 mg, Sugar 24.6 g
NUTELLA BANANA BRIOCHE BREAD PUDDING
Provided by Anne Thornton, Host of Dessert First
Time 2h37m
Yield 12 to 16 servings
Number Of Ingredients 11
Steps:
- Spray or butter a 13 by 9 by 2-inch baking dish.
- Spread the Nutella on all your bread slices, then put 2 slices together to make 6 sandwiches. Cut each sandwich into 8 pieces and toss them into a large bowl. Crack your eggs in another large bowl and whisk in the cream, milk, sugar, hazelnut liqueur, vanilla and almond extracts. Pour this mixture over the sandwich cubes. Now, mash your bananas and stir that into the bread cube mixture. Pour into the prepared baking dish. Let stand at least 1 hour and up to 2 hours, occasionally pressing the bread into the custard mixture. (Can be prepared 2 hours ahead. Cover and refrigerate.)
- Preheat the oven to 350 degrees F. Bake until the pudding is set in the center, 45 to 50 minutes. Cool slightly. Serve warm.
NUTELLA BREAD PUDDING
This is the perfect way to end a meal on a cold wintry day, and the leftovers are great the following day! Serve warm with vanilla ice cream.
Provided by KelBel
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 1093, Fat 42.2, SaturatedFat 32.1, Cholesterol 145.8, Sodium 851.8, Carbohydrate 154.8, Fiber 7.1, Sugar 76.8, Protein 24.3
NUTELLA BREAD PUDDING
Make and share this Nutella Bread Pudding recipe from Food.com.
Provided by seahorse73
Categories Dessert
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Grease an 8 by 8-inch square pan with oil.
- Spread Nutella on four slices of bread and top with remaining pieces of bread. Cut the sandwiches into 1/2-inch cubes.
- In a large bowl, whisk together eggs, sugar and vanilla until very smooth. Stir in milk and add the bread. Let the mixture sit for 30 minutes, stirring occasionally.
- Pour the mixture into the prepared pan. Bake until the pudding is set in the center, about 55 minutes. Let cool for 15 minutes. Slather the top with more Nutella, if desired. Bread pudding is best hot out of the oven, or refrigerated after a day. Microwaving it makes it rubbery.
Nutrition Facts : Calories 245.7, Fat 8.3, SaturatedFat 2.8, Cholesterol 114.3, Sodium 244.3, Carbohydrate 34.9, Fiber 1.1, Sugar 19.6, Protein 7.6
NUTELLA BREAD PUDDING (SLOW COOKER)
This recipe is from America's Test Kitchen and is also in their book "Slow Cooker Revolution." Very delicious dessert and it's worth the extra time to toast the bread cubes as it makes for a great texture: soft and full of custard-y goodness but not falling apart.
Provided by AJ_Seattle
Categories Dessert
Time 5h
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Line the back of your slow cooker (the side opposite the control panel) with a piece of foil doubled over--this protects it from the extra-hot heating elements there and prevents the custard from burning. Also, line the rest of your slow cooker with foil and Pam (I used a slow cooker plastic bag.).
- Heat oven to 225 degrees F and move rack to middle position. Spread bread cubes on rimmed baking sheet so that they are in a single layer and bake until dry/crisp, about 40 minutes. Toss them around halfway through.
- Let them cool and then mix together with the chocolate chips in the slow cooker.
- Whisk the cream, milk, egg yolks, Nutella, 3/4 cup granulated sugar, vanilla, and salt together in a large bowl.
- Pour this over the bread cubes in the slow cooker, making sure to coat the top layer as you are pouring. Depending on the size of your slow cooker, you can push on top of the bread cubes with a spatula to evenly coat them in the custard.
- Mix 1 tablespoon granulated sugar with 2 tablespoons light brown sugar and then sprinkle evenly over the top.
- Cover and cook until set in the center, about 4 hours on low. Then let it cool for 30 minutes before serving. (I only let it set for about 15 minutes.).
- You can serve it warm with ice cream or whipped cream.
Nutrition Facts : Calories 807.1, Fat 46.6, SaturatedFat 29.9, Cholesterol 324.1, Sodium 527.7, Carbohydrate 84.5, Fiber 3.9, Sugar 52.3, Protein 14
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