Sunday, 17 June 2012

Baking Sunday: Nutella Bread Pudding

Sometimes I plan meticulously what I want to bake and other times I find baking inspiration strikes me when I'm out and about.  I was doing my usual groceries shop the other day when I chanced upon something quite wonderful - milk choc chip brioche loaf from Warburtons. Brioche is already a rich buttery treat on its own, but choc chip brioche takes it to a whole other level and the first thing I thought was "I must buy this!" quickly followed by "This would make amazing bread pudding!" It just so happened that there was a jar of Nutella in my trolley as well and the idea for this dish was borne. It's super easy to make - just like making a few Nutella sandwiches really and it makes the kitchen smell gorgeous whilst it bakes. You can of course use normal white bread but the brioche makes it an extra rich treat.  So if you want to pretend it's November again and have some winter comfort food (because it sure feels like it in Scotland at the moment) then this is perfect for the job. 

Nutella Bread Pudding

12 slices choc chip brioche loaf, or white bread
1 jar of Nutella
230ml single cream
250ml milk
1/4 teaspoon salt
1 teaspoon vanilla extract
50g sugar
3 large eggs

1. Preheat the oven to 170° Celcius and lightly grease a square baking dish with butter.
2. Make 6 sandwiches with the bread and a thick spread of nutella. Cut each sandwich into 4 pieces and place them evenly into the prepared baking dish.  If there's room for any more, spread nutella over a couple of single slices and place these on top. 
3. Whisk together the sugar and eggs in a bow and then mix in the cream, milk, salt, and vanilla.
4. Pour the mixture over the bread. If you have time, you could let this soak in for 30 minutes but it doesn't matter if you skip this step.
5. Bake on the center rack of the oven for 30 to 40 minutes, checking after 20 minutes - the pudding should be golden brown, and if it looks like it's browning too much, cover with foil for the remainder of the cooking time. The finished pudding should be puffy and golden brown on top, wait for 5 minutes for the pudding to settle before serving.  Best served on the day of making with some cream or ice cream.