It's that time again. Time for some bread pudding LOVE!! Slowly but surely more and more people seem to be opening their hearts and their blogs to fabulous bread pudding recipes. I would be thrilled this month to have even more participants (*hint hint*). Although last month's bread pudding came completely from left field (a delicious place where beets and horseradish can come together to make a wonderful sweet bread pudding), this month's is a bit less odd. Actually it's not odd at all. This simple Nutella Bread Pudding combines everyone's favorite chocolate-hazelnut spread with bread cubes and custard to create a well-balanced, sweet-but-not-too-sweet dessert, that my sister claims is her favorite bread pudding thus far!
I am officially presenting this Nutella Bread Pudding as the Bread Pudding of the Month for April. I invite you all to link up your bread pudding recipes from throughout the month, savory or sweet, there are no restrictions on originality! Please make your submissions before April 30th. I will post a round-up in early May of all the bread puddings from this month.
In order to participate, you must do the following...
- Use the linky form below the recipe to link up to the URL of your post, not the URL of your main blog. When it asks for "Name," type in the name of your recipe, not your name.
- Either in your post or in the sidebar of your blog, link back to the Bread Pudding of the Month page or share my badge using the HTML below. If you plan on regularly participating, it might be easier to just post it in your sidebar :)
I can't wait to see what you all come up with!
Nutella Bread Pudding
Unsalted butter, for baking dish
6 cups stale* 1/2-inch bread cubes (such as Italian, challah, or brioche)
1/4 cup sugar
1/2 cup Nutella
2 cups milk
Place the oven rack in the center of the oven, and preheat to 350 degrees F. Butter an 8 by 8-inch (2 quart) baking dish and arrange the stale bread cubes in the dish.
Beat the eggs in a medium bowl with a whisk. Whisk in the sugar and Nutella until smooth. Then whisk in the milk. Pour the mixture evenly over the bread cubes in the baking dish, pressing down with the back of a spoon or your hands and making sure that all the bread gets submerged and starts soaking in the custard.
Soak for 15 minutes and then put the baking dish in the oven. Bake until the filling is set and the top is crusted, about 50 to 55 minutes. Serve hot, warm, room temperature, or cold.
*If your bread isn't very stale, cut it into cubes and allow the bread cubes to dry out at room temperature all day or overnight. Alternatively, lightly toast them on a sheet pan in a 350 degree F oven until dry, about 10 to 15 minutes.