White Chocolate Nutella Raspberry Bread Pudding

I know it may be Superbowl Sunday, but February 5th also happens to be World Nutella Day--a celebration that is a least as important in my book.

Nutella isn't as prevalent in the U.S. as it is overseas, but it's definitely starting to catch on, and once you've had a taste I promise you'll be scouring the shelves of your local grocery store for a jar to take home.  If you've never had the pleasure of tasting Nutella and wondered if you're missing out on something, the answer is yes. Sorry. With the consistency of peanut butter, but made from chocolate and hazelnut, Nutella is the perfect compliment to everything from fruit, to ice cream, to plain old toast.  And with no artificial colors or preservatives, it's arguably better for you than some of the other things you might be having with your breakfast.

Nutella holds a special place in my heart because it reminds me of noshing on warm Nutella crepes on the street corners of Paris, and I also have a weakness for anything hazelnut, so I may be just slightly biased. but seriously, try it. You can thank me next year when you're celebrating World Nutella Day :)

P.S. Guys, Valentine's Day is coming up and this is super easy to make, just saying...

A couple of notes: 1) This recipe calls for Brioche but I used Challah--any dense bread you can find will work. 2) The recipe below also calls for "tempering," this just means once the liquids have been heated, to add a little bit to the egg yolks and sugar in a separate bowl before combining all of it back into the cream mixture.  This simply heats the egg yolks a little bit to keep them from scrambling when you add them to the hot liquid.

Challaaaahhhh!

White Chocolate Nutella Raspberry Bread Pudding
     adapted from Todd English for HSN

1/2 loaf brioche cut into 1/2" cubes
6 oz. raspberries
1 cup milk
1 cup heavy cream
1 vanilla bean scraped
6 oz. white chocolate
3 oz. Nutella
4 egg yolks
2 oz. sugar

Nutella Cream Sauce
4 oz. heavy cream
4 oz. Nutella

1. Preheat oven to 325 degrees. Place half of bread cubes into a 9x13 baking dish (or 9x9 for a denser pudding). Sprinkle over 6 oz. raspberries. Top with remaining bread cubes.

2. Heat milk, cream and vanilla in a pan over medium heat until just warm.  Temper hot liquids into the egg yolks and sugar then pour into the warm cream mixture.

3. Whisk Nutella and white chocolate into the cream mixture until melted, pour over bread cubes and raspberries. Bake for 12-15 minutes.

4. Meanwhile, heat remaining cream and whisk in Nutella until melted. Pour sauce over finished pudding.

Tweet

Pin It