Nutella Bread Pudding Recipe

A classic, comforting and timeless bread pudding with an Italian twist: Nutella

Who doesn't love bread pudding? Especially when it's cold outside, and you feel like snuggling in front of the fireplace eating something sinfully delicious.
Bread pudding is made all over the world in many different variations: with caramel, whiskey or rum sauce, with the addition of bananas or apples, or simply just bread pudding. Today I will show you my Italian version with Nutella, of course! You know by now that Nutella and I have a very special connection that goes way back to my childhood. So this weekend, when it rained for the first time in probably 6 months, and the temperature cooled down (for only 2 days, today it feels like summer again), I took the opportunity to bake this delicious bread pudding.
I used a french loaf that was leftover from the day before, spread lots of Nutella on the bread, added a few more ingredients to make the pudding, and baked it. Semplicissimo! I let the pudding cool down, after baking it, and then I warmed it up again right before eating. And, if you dare, serve it with a scoop of vanilla ice-cream and a drizzle of Nutella on top. Oh yes, simply heavenly!
Here is the recipe for you:
Ingredients: to make a 9 x 9 in, serving 6-8

• 2 cups (475 ml) of milk
• 1/2 cup (80 gr) of brown sugar
• 1 teaspoon of vanilla extract
• 1 pinch of salt
• 8 oz, (about 225 gr) of cubed Italian or French bread (half loaf)
• about 6 tablespoons of Nutella
• 3 eggs

Preparation time: about 1 hour (10 minutes to prepare, 15 minutes rest, 40 minutes bake)

Directions:
1: Warm up the milk until hot. Mix in the sugar, the vanilla extract, and a pinch of salt.

2: Cut the bread in slices, about 0.5-0.75 in thick. Spread half of the slices with Nutella (about one tablespoon each slice), and make sandwiches. Cut the sandwiches in small cubes and place the pieces in a large bowl.

3: Pour the milk mixture over the bread and Nutella. Let soak for at least 15 minutes.

4: Preheat the oven to 350 degrees. Beat the eggs and add to the bread. Mix it carefully in with a spoon. Pour the mixture in a pan (I used a 9x9 in) and bake for about 40 minutes until the sides are set, and the middle can be still slightly softer.

Cool before serving, so the pudding will set. I like to serve the bread pudding warm, so place the slice in the microwave for about 30 seconds. And don't forget to top with a scoop of vanilla ice-cream. 

Delicious!