Wednesday, August 4, 2010

Mocha Nutella Bread Pudding

 One of the things I love about bread pudding is that it is so versatile. You can be creative when making it and use any number of ingredients that you probably have on hand. It can be savory or sweet, somewhat healthy or definitely not! In this case, it definitely is on the decadent side with the use of heavy cream! We had some in the refrigerator and Nick just hated seeing it go to waste so it had to be used ;) You can always just use milk and still have great results. We also had some Nutella left from the palmiers so when I found this recipe for Nutella bread pudding, I knew it was something I should make! I did change the recipe a little by substituting coffee for some of the milk giving it a mocha flavor, which also brought out the chocolate flavor. It was a good combo!

  • 4 cups of day old bread cubes (I used ciabatta bread)
  • 1/4 cup Nutella
  • 4 eggs
  • 1 cup heavy cream
  • 1/2 cup 2% milk
  • 1/2 cup brewed coffee
  • 1/2 cup brown sugar
  • 1 tsp vanilla
1. Preheat oven to 350 degrees.
2. Spray an 8x8 pan with nonstick cooking spray with flour.
3. Spread a bit of Nutella on each bread cube. This doesn't have to be exact in any way just slather or dab it on however you want.
3. In a large bowl, whisk together eggs, brown sugar and vanilla until smooth. Stir in milk, coffee and cream. Add the bread. Let the mixture sit for 30 minutes.
4. Pour the mixture into the pan. Bake until the pudding is set in the center, about 45 minutes or until set and edges begin to brown. Let cool for at least 15 minutes before serving

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