Recipe by KelBel
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.
Top Review by jkath18
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.
- 12 slice brioche bread or 12 slice challah, at least 1 day old
- 354.88 ml nutella
- 473.18 ml light cream
- 1.23 ml salt
- 4.92 ml vanilla extract
- 236.59 ml sugar
- 3 large eggs
Directions See How It's Made
- 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.