NUTELLA® BREAD PUDDING
A delicious Nutella® spin on classic bread pudding!
Provided by easma
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 337.4 calories, Carbohydrate 34.9 g, Cholesterol 96.2 mg, Fat 18.8 g, Fiber 1 g, Protein 8.9 g, SaturatedFat 6.7 g, Sodium 298.9 mg, Sugar 24.6 g
NUTELLA CROISSANT PUDDING
Provided by Katrina
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 180C fan forced
- Cut croissants in half lengthways
- Spread two heaped tablespoon of nutella onto one side of each croissant
- Put halves back together and then cut croissant in half to make six pieces
- Place croissants into a small ovenproof dish
- Sprinkle pecans over croissants
- Add custard ingredients into a large jug and whisk to combine
- Pour custard mixture over croissants
- Press each croissant into custard mixture
- Cover with alfoil and bake in oven for 25 minutes
- Remove alfoil and bake for a further 10 minutes or until golden
- Serve warm with ice cream
NUTELLA BREAD PUDDING
There's just something about a bread pudding - warm and comforting. They seem to transport you back to your childhood with each bite.
Provided by Constance J Smith - Cosmopolitan Cornbread
Time 1h5m
Number Of Ingredients 8
Steps:
- To begin, you will need 9 small or 5 standard sized croissants. Day old ones work great for this. Slice the croissants open like you are going to make a sandwich. Spread a good layer of Nutella on the inside - about a tablespoon per small croissant, closer to 2 tablespoons for the large ones.
- Close the "sandwich" and with a pair of kitchen shears, cut the croissants into mini sandwiches - about 1 1/2 to 2 inches in size. Arrange these in a 2 quart, shallow baking dish that has been lightly sprayed with non-stick cooking spray.
- In a mixing bowl, beat the eggs until frothy.
- Add in the heavy cream, vanilla and sugar.
- If you have some, add in 1/4 teaspoon of hazelnut extract. If you can't find any, simply omit.
- Whisk these all together until the sugar is dissolved. Pour this all over the top of the croissants.
- Take a large spatula and press the croissants down into the custard. Allow this to sit on your counter for about 15 minutes, to give the custard time to soak in. Meanwhile, preheat your oven to 350 degrees.
- Sprinkle the chopped pecans all over the top. Cover the dish tightly with foil and bake for 35 minutes. Remove the foil and bake for 10-15 more minutes or until the bread pudding is "puffed" and the pudding is set.
- Allow this to cool for 20 minutes.
- Enjoy!
Nutrition Facts : Calories 318 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 96 milligrams cholesterol, Fat 23 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 37 milligrams sodium, Sugar 24 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
COOKIE BUTTER AND NUTELLA BREAD PUDDING
Provided by SI Foster, A Bountiful Kitchen
Time 1h
Number Of Ingredients 16
Steps:
- Place torn croissants in a 9x13 inch lightly greased baking dish.
- Whisk together eggs, milk, cream, vanilla, cinnamon, and pepper
- Pour egg mixture over the croissants.
- Cover with sheet of foil that has been sprayed with cooking spray on one side, and refrigerate at least one hour, or overnight if making ahead.
- Bake covered dish at 350 degrees for 30 minutes.
- Remove foil and bake for another 10-15 minutes, just until golden on top and egg mixture is set but not dried out.
- Remove from oven and sprinkle with sea salt.
- Melt Nutella and cookie butter in separate cups for about 20 seconds in microwave, or if using chocolate chips, either sprinkle on top of baked bread pudding or heat up cream in small bowl for 1 minute in microwave. Add chocolate chips and stir with spoon or fork until melted and smooth.
- Drizzle melted cookie butter and Nutella or chocolate mixture over the top of bread pudding.
- Serve immediately with buttermilk syrup on the side, if desired.
- While bread pudding is baking, make syrup:
- Heat butter, buttermilk, and sugar in a saucepan. Heat until boiling, stirring often.
- Boil for about 1 minute. Remove from heat and add vanilla and baking soda.
- Stir until combined. Refrigerate any leftovers to serve on waffles or pancakes!
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- Place the cut croissants into the baking dish so they fit snug. Sprinkle in the cut pieces of banana and push to fall between the pieces of croissant.
- Whisk together the eggs, cream, milk, vanilla, and salt. Add half of the chocolate-hazelnut spread and whisk to combine. Pour over the croissants. Let stand at room temperature for 30 minutes. Cover with aluminum foil and place in the oven to bake until the custard is set, about 45 minutes. Uncover and cook for an additional 15 minutes.
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