NUTELLA BREAD PUDDING

NUTELLA BREAD PUDDING

Delicious buttery bites of brioche soaked in vanillaey custard with lashings of Nutella, baked to perfection. The ultimate comfort dessert.

 

There are some desserts and sweets that I especially reserve for when you need that extra comfort and warmth, like after a particularly horrible day or when it is freezing cold outside and you are snuggled under the throw watching tv and needing that little bit of something.

 

 

This is my ultimate comfort dessert. The smells that fill your house whilst this is baking is enough to leave you feeling all warm and fuzzy inside. The nutty notes of hazelnut mixed in with sweet custard with fragrant vanilla is just pure bliss.

 

 

This is one of my late-night creations, where after a particularly bad day I just needed some sweet comfort, and in the process of making French toast, I ended up with this heavenly creation.

 

 

This is really a pure joy to eat, the warm vanillaey custard pudding of soft brioche pieces as well as little crisp nibbly pieces of brioche smothered in indulgent chocolatey hazelnut yumminess is like a big warm hug on the inside and should be saved by everyone for one of “those” days!

 

 

NUTELLA BREAD PUDDING

November 13, 2018
: 6
: 25 min
: 1 hr

Delicious buttery bites of brioche soaked in vanillaey custard with lashings of Nutella, baked to perfection. The ultimate comfort dessert.

By:

Ingredients
  • 1 brioche loaf, cut into 12 slices
  • 1 ½ cups (450g) Nutella
  • 1 ¾ cups (440ml) double cream
  • ¼ tsp salt
  • 1 tbsp vanilla paste
  • ¾ cup (170g) caster sugar
  • 2 large eggs
  • Oil for greasing
Directions
  • Step 1 Preheat oven to 175°C (350°F). Lightly grease with oil an 8 inch square baking dish or 6 small individual baking dishes.
  • Step 2 Spread the Nutella on the slices of brioche. Sandwich them into two’s so that you end up with 6 sandwiches.
  • Step 3 Cut each sandwich into 12 – 16 cube pieces. Set aside.
  • Step 4 In a small pan combine the cream, salt and vanilla. Gently heat to just warm up the cream. Take off the heat as soon as bubbles start to arise.
  • Step 5 In a large bowl whisk the sugar and eggs until thick and pale yellow in colour.
  • Step 6 Slowly add the warm cream mixture to the eggs whilst whisking constantly to make sure the eggs don’t cook.
  • Step 7 Add the brioche cubes into the mixture, stirring gently to fully coat.
  • Step 8 Pour the mixture into the large baking dish or divide amongst the 6 small pots.
  • Step 9 Cover with foil.
  • Step 10 If making small individual puddings bake for 15 minutes with the foil on, and then remove and bake for further 5 – 10 minutes. If making one large pudding bake with foil for 40 minutes and then remove foil and bake for further 15 – 20 minutes. Remove puddings from the oven when they have puffed up and are golden brown on the top.
  • Step 11 Allow pudding to rest for at least 10 minutes before serving.
  • Step 12 Enjoy x

 


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