An exquisite Nutella twist on traditional bread pudding!
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 1 pie |
Ingredients
- 1 teaspoon butter, or as needed
- 6 slices bread, or more to taste
- 1 (12 fluid ounce) can evaporated milk
- ¼ cup white sugar
- ¼ cup brown sugar
- 3 eggs
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 dash salt
- 3 tablespoons melted butter
- ⅓ cup chocolate-hazelnut spread (such as Nutella®)
- ½ cup chopped walnuts
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Butter a pie dish and set aside.
- Tear bread into 1- to 2-inch pieces and place in the bottom of the prepared pie dish.
- Combine evaporated milk, white sugar, brown sugar, eggs, vanilla extract, cinnamon, and salt in a bowl. Mix well and set aside.
- Add melted butter to bread pieces in the pie dish and toss to combine.
- Melt chocolate-hazelnut spread in a microwave-safe bowl in a microwave to soften slightly, 15 to 30 seconds. Place dollops on top of bread mixture, spreading to make an even layer. Sprinkle with walnuts. Pour milk-egg mixture on top, making sure bread is completely covered.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes.
- You can use hazelnuts instead of walnuts, if desired.
Nutrition Facts
| Calories | 337 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 96 mg |
| Dietary Fiber | 1 g |
| Protein | 9 g |
| Saturated Fat | 7 g |
| Sodium | 299 mg |
| Sugars | 25 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
This bread pudding is perfection. I made it with 4 leftover croissants that I tore up and left out overnight to dry out. I omitted the butter since I was using croissants as a base. I also ended up tossing the bread with the milk mixture in a large bowl before I immediately transferred it to the baking dish (8 x 8 square pan). I followed the rest of the recipe as written. I would rate it 8/10 straight out of the oven. However, the next day it was 10/10. Definitely make ahead and let the flavors meld. My bake time was 45 minutes.
I didn’t have evaporated milk so I used up whatever type of cream or milk that I did have. l used pecans instead of walnuts. This recipe can be played with and it still comes out great. Next time I follow the instructions more closely and still give it 5 stars.
Wow. Didn’t have all the ingredients listed, so used just regular milk, pecans, and kinda winged it on the proportions to match what leftover bread I had. I liked the idea of tossing the bread with the melted Nutella so did that too. Added cinnamon to the Nutella before melting — this was good as it made streaks of cinnamon. Insanely good.
Excellent and easy
I don’t usually eat bread pudding, but hubs loves it. I made it for him but this recipe had me at Nutella! I prepped all my ingredients the night before and I had this assembled today by the time my oven preheated. Easy and delicious. I’ve already had 2 servings. I did however decide to put the bread cubes in a bowl and blend in the softened Nutella before adding it to my buttered pan. At 40 minutes the toothpick test seemed moist with Nutella rather than egg and the top was brown, so I figured it was done. After I cut into squares, it probably was ready 5 min sooner.
This recipe can be done in one bowl! 1. Take the bread and break into bowl then place into buttered pie dish. 2. Melt the butter in the bowl and microwave and drizzle butter over the bread. 3. Whisk evaporated milk, both sugars, eggs, cinnamon, vanilla, and salt in bowl and pour bread and melted butter in pie dish. 4. In same bowl melt Nutella in microwave and dollop away!