Nutella Bread Pudding

4 Jan

I finally caved in and made this wonderful dessert which is to die for. Ok, I am exaggerating but who wouldn’t especially if you love Nutella a great deal!

I happened to find Heriati’s recipe very easy indeed. You definitely will pass at your first attempt. A lil bit of modification involved and voila, it still tasted fantastic! It’s really up to you on the available ingredients that you have in your fridge. But trust me, it consists everyday breakfast items. And if you feel extremely generous, add 1/2 cup of chocolate chips to this recipe and it’ll be oozing hot chocolate-y goodness.

Get crazy and have fun with this. I’m sure everybody will love this… Enjoy 😉

Ingredients

  • 8 – 10 slices of day-old bread (can substitute with croissant and brioche bread)
  • 2 cups chocolate milk
  • 1/2 cup evaporated milk
  • 2 large eggs
  • 1 tablespoon Nutella
  • 1 teaspoon vanilla essence
  • 2 tablespoon sugar
  • Butter and more Nutella

Directions

Preheat oven to 160 degrees Celsius.

In a large bowl, whisk together chocolate milk, evaporated milk, eggs, Nutella, vanilla essence and sugar until very smooth.  Spread four slices of bread with Nutella, roll it and cut into three.  Spread the remaining slices of bread with butter, roll it and cut into three as well.

Arrange these pieces in a greased pan. Pour the liquid mixture into the pan and ensure that all the bread pieces are well coated. Let stand for 5 minutes to allow bread to soak up some of the liquid. To top it off, drop dollops of Nutella as much as you desire.

Bake for 30 – 35 minutes, until puddings are puffed set. Cool for 10 minutes before serving.

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5 Responses to “Nutella Bread Pudding”

  1. Naseen Begum August 11, 2011 at 11:08 AM #

    Aslmkm, hi there…..i made this pudding today. followed all the methods. but, when i cut the pudding there’s still liquid in the dish. almost half the dish but the top of bread is baked. is that how it supposed to be? even when i bake bread butter pudding the same thing happen but for butter puding the liquid left was not as much? is that how it supposed to turn out. thanks….im actually going crazy with yr recipes….im lov’in it =) hope u’l assist me…thanks dear. May Allah reward u for sharing…

    • cadymcbronzie August 11, 2011 at 11:53 AM #

      W’salam Naseen.

      What you can do is lower the temp to 160 degrees and bake for another 5 minutes. What I’d normally do is to poke in the middle to see if it’s cooked. If I still see there’s some liquid, I’ll bake for another 5 minutes.

      Different ovens have different settings as well. I always ensure that the rack is in the desired position before turning the oven on. Baking is normally done in the middle of the oven. Do you happen to be using a gas oven? If yes, make sure that the temperature is set at 160 degrees Celsius and Gas Mark 3.

      I hope the above explanation helps. Good Luck 🙂

  2. Naseen Begum August 11, 2011 at 11:16 AM #

    so as i was cuttting the pudding, the watery mixture came out…..how?

  3. nasreen August 11, 2011 at 1:47 PM #

    ok thanks for the explaination…..Alhamdulillah i ended up baking for another 15 mins =) and it turn out well. i guess its true what u said, different oven has different settings. Anyway, i used cawan teh for the measurement. its ok kan? not too big eh? sorry for troubling.

    • cadymcbronzie August 11, 2011 at 5:30 PM #

      Hi Nasreen,

      It is best that you invest in measuring cups and spoons as these would affect the outcome of the final product.

      In this case, your teacup would be considerably much smaller than a measuring cup. One cup equals to 250ml.

      But I’m glad to hear that you managed to solve the problem. Hope you’ll like the bread pudding 😉

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