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.
- 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.
Sorry, Food.com but this recipe is not too user-friendly. I have never made bread pudding, so that may have been part of my problem, but the recipe leaves out some crucial info. I think of brioche and challah as large diameter breads. So, since I was using bastone (about a 3 inch wide oval) I had to figure out how to compensate for the size differences. Then, the recipe did not indicate the thickness of the slices, so I guessed at a 1/2"-3/4" or so. I was also trying to make a 1/2 recipe, so I had no guidance as to how deep the bread should be in the pan or how high the egg mixture should be - should it cover the pieces, just come half-way up, or be totally absorbed by the pieces? Well, I'm still not sure. What I have just taken out of the oven is pretty dry on the top, very moist on the bottom and extremely sweet. I'm going to try it with vanilla ice cream and see if that helps.
Anything with nutella is awesome and this is no exception. I revised the recipe a bit and mixed the nutella in with the cream mixture instead of making sandwiches. I also used a method similar to the Good Eats bread pudding (http://www.foodnetwork.com/recipes/alton-brown/spiced-bread-pudding-recipe/index.html) using the French boule bread. This turned out really amazing!
Yummy! This was really good and easy to make. I used a fresh brioche loaf and slightly toasted the slices to ease spreading the nutella on top. Used 200ml double cream and 37ml semi-skimmed milk. Next time I will increase the liquid amount slightly. Made my pudding in glasses rather than in a dish; I had enough for 3 glasses. I think a nice twist on this would be to add banana or strawberry slices. I used half the recipe with 2 eggs as suggested in another review