This was the first ever bread pudding I ever made! Nutella of course, cause what can go wrong with nutella?
Chocolatey decadent custard, but slightly spiced and elevated by the rosemary bread used, this bread pudding was absolutely heavenly. I love the combinations of rosemary and chocolate! It’s surprising how the sweet and savoury blend resulted in a kind of spiced chocolate. My sisters thought it was refreshing and kept the bread pudding from being jelak and boring after awhile, but they’d prefer a full blown chocolate one. Chocolate purists you see (:
I really like the spiced-ish flavour though, so I’d probably use another savoury bread the next time I attempt this. I might mix it with some wholemeal bread too to give it a nuttier taste. On the whole though this recipe is a winner! A great and simple base recipe to work with.
Nutella Bread Pudding
Recipe adapted from Jaden’s Nutella Bread Pudding Recipe
3 croissants (preferably 1-2 days old)
3/4 cup Nutella
1/4 cup pecan halves
1 cup heavy cream
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup sugarpowdered sugar
1. Preheat the oven to 350 degrees F.
2. Slice each croissant in half lengthwise then slather one side with Nutella. Put the halves back together to make sandwiches and cut into 2-inch pieces.
3. Add sandwich pieces and pecans to a small baking dish (suggested: 10-inch x 5-inch loaf pan).
4. To make the custard, add eggs, cream, vanilla extract, salt and sugar to a medium bowl and whisk until combined.
5. Pour the custard over the sandwich pieces then gently push down the bread so the custard starts to absorb.
6. Cover with aluminum foil and bake in a 350 degree oven for 30 minutes then remove the foil and continue to bake uncovered for about 10 minutes until the bread pudding is golden brown, has risen slightly and the liquid has bee completely absorbed. Let cool and then sprinkle on powdered sugar to finish.