Sometimes I feel like Tuesdays and Wednesdays are the least interesting days of the week. And when I’m bored I often turn to chocolate…is that bad? Never mind, don’t answer that…
Anyway, today was Tuesday. So I set my sights on Nutella-infused Chocolate Bread Pudding.
It was good. It was so good I would give myself a congratulatory pat on the back, except I’m too full of chocolate to move.
This project began with a quick trip to the store for some Nutella and baking chocolate. I think any day that begins with Nutella is off to a great start…
Chocolate and bread…my two main food groups, together at last!
I really liked how this turned out. Bread pudding can be a little plain-looking sometimes, but this version was a dark, rich color, with pockets of chocolate chunks and puddles of Nutella. Mmm.
It almost looked like a brownie, but of course it was softer and more custardy.
It was good, and a great way to spend a Tuesday.
On another note, I’ve been thinking about how life can be so noisy sometimes. It’s easy to go through the entire day with noise in the background – alarm/radio/work/music/tv etc. I’ve been trying to pause every now and then to think or pray and notice the fleeting moments of life that are easy to miss.
Here are a couple of my recent moments, captured with my iPhone…some of them out and about, and some consciously quiet.
I hope you’ve been having some good/quiet moments as well! I would highly encourage you to spend a few moments putting this bread pudding together, and a couple more enjoying it! Have a great rest of the week!
Chocolate Nutella Bread Pudding
Adapted from Paula Deen
Makes 10 servings
1 (1-pound) loaf French or Italian bread
3 cups milk
1/4 cup heavy cream
1 cup sugar
1/2 cup packed light brown sugar
1/4 cup cocoa powder
2 tsp instant coffee powder
1 tablespoon vanilla extract
6 eggs, lightly beaten
8 ounces semisweet chocolate, chopped
1/4 cup + 2 tablespoons Nutella, divided
Whipped cream (optional)
Preheat oven to 325 degrees F.
Chop the loaf of bread into cubes. Lightly grease a 13 by 9-inch baking pan and pile the bread cubes into the pan.
In a large bowl, whisk the milk and cream together. In a separate bowl, combine the sugar, brown sugar, cocoa powder, and coffee powder. Add the sugar mixture to the milk mixture and mix well.
In a small bowl, add the vanilla to the beaten eggs. Add the egg mixture to the milk mixture and mix well.
Stir in the chopped chocolate.
In a small saucepan over very low heat, warm the 1/4 cup of Nutella, stirring constantly. Once it is melted enough to pour, add it to the milk mixture, stirring constantly.
Pour mixture evenly over the cubed bread. Let it sit for 20 minutes (or until the bread soaks up most of the egg mixture), stirring occasionally.
Bake for one hour, or until a knife inserted in the middle comes out cleanly. Remove the pudding from the oven and place little dollops of the leftover Nutella over the top.
Serve warm, or chill and serve with whipped cream.