Tuesday, November 6, 2012

Nutella Croissant Bread Pudding

Sinfully delicious dessert...
Deliciously chocolaty...
Should not be consumed on a regular basis.  

Unfortunately, I did not write down the recipe as I was making it.  I basically invented the recipe on the spot, so bear with me.  

5 medium croissants
3 large eggs
3 1/2 cups of milk or half and half
2 tablespoons sugar (optional)
400g Nutella spread
1/2 teaspoon espresso powder or instant coffee
1/4 teaspoon salt 

Preheat oven at 350F. 

Slice the croissants horizontally in half.  Place the bottom half in the bottom of a 11 x 7 in baking dish.  

Mix milk, eggs, and Nutella together until well blended.  Add sugar if needed.  Add the salt.  

Pour half of the mixture over the croissants, then put the rest of the croissants over.  Pour the rest of the mixture in the pan.  

Press down with a spatula or your hands to make sure the croissants have absorbed all the custard mixtures.  

Let it soak for 10 minutes.  

Place the dish in a large pan filled with hot tab water.  Cover the entire pan with foil.  Bake for 30 minutes.  Remove the foil, and bake for another 25-30 minutes.  

Remove from the oven to chill.  

The bread pudding can be served both warm and cold.  Warm is best in my opinion, with a cup of coffee.  


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