Happy World Nutella Day! This day celebrates one of the best ingredients available- Nutella- and encourages bloggers across the world to use Nutella and then blog about their recipe.
I was a little premature a few days ago when I used Nutella in my homemade poptarts. But I am always up for trying new recipes- especially when they contain Nutella- and especially when I get to clean the spoon!
But before we get to the Nutella love- a bit about my obsession with bread pudding. It started about a year ago when my hubby and I tried a new local restaurant on a cold, winter night. The atmosphere was cool, food was great, drinks were good, but their bread pudding was over the top. I sometimes request going to this restaurant just for the bread pudding. And I “have” to try the bread pudding at other establishments “just to see how it compares”. I have never tried to make it in my kitchen though. This was very simple recipe to start with. It would be the perfect dessert to make when you do not have much time to spend baking.
Warm, gooey bread pudding combined with chocolate and hazelnut flavors and topped off with a salted caramel sauce. Perfection.
Nutella Bread Pudding
Adapted from Baking Bites
5 cups cubed bread (I used sourdough and let it sit for a few hours to stale)
2 cups milk
2 large eggs
1/2 cup Nutella
2 tbsp cocoa powder
1 tsp vanilla extract
1/2 cup chocolate chips
Combine milk, eggs, Nutella, cocoa powder, and vanilla in a medium bowl. Gently fold in bread cubes and let sit for 5 minutes to soak in mixture.
Add chocolate chips and divide evenly between 6 greased ramekins. Place on a baking sheet and bake at 375 degrees for 20-25 minutes. Cool for 10 minutes.
I topped with leftover salted caramel from the Mini Salted Caramel Chocolate Cupcakes I made a few weeks ago. It would also be great with a scoop of ice cream or with more Nutella on top!