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Nutella-Hazelnut Bread Pudding

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Nutella-Hazelnut Bread Pudding

Nutella-Hazelnut Bread Pudding
New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly
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total prep
For those who haven't tried it, Nutella is a rich, creamy chocolate-hazelnut spread. Here, we've made the most of its smooth and velvety texture to create a decadent bread pudding. Guests will swoon once they taste how the gooey chocolate custard transforms hearty chunks of bread.


  • 1 cup hazelnuts
  • 1 cup whole milk
  • 3 (13-ounce) containers Nutella
  • 2 cups heavy cream
  • 4 large eggs
  • 2 large egg yolks
  • 12 cups (1-inch) whole-grain bread cubes
  • Unsweetened whipped cream


  • Preheat oven to 400F with rack in middle position.
  • Spread hazelnuts on a baking sheet, and toast in oven until golden, about 12 minutes. Transfer nuts to a clean kitchen towel and rub off skins. Reserve nuts.
  • Heat milk and 2 containers Nutella in a medium skillet over low heat, stirring frequently, until Nutella is melted.
  • Whisk together cream, eggs, and yolks in a large bowl until combined. Slowly add Nutella mixture, whisking to combine. Add bread to bowl and let soak at room temperature for 30 minutes.
  • Transfer bread mixture to a 3-quart baking dish. Sprinkle hazelnuts over top of pudding. Dollop remaining container Nutella over top pudding, then bake until custard is just set, about 45 minutes.
  • Let bread pudding cool to warm and serve with unsweetened whipped cream.