Coffee-Nochella Bread Pudding
Ingredients
Instructions
- Slice the loaf or rolls into thin slices and spread half of the slices with Nutella/ Nochella. Press the slices together and cut into 1 inch squares. Arrange tightly in a buttered 6 X 9 ovenproof dish. See bottom for Nochella recipe.
- To make the custard, heat the cream and sugar until the sugar is dissolved . Then add 2 teaspoons of instant espresso coffee and stir. Remove from the heat.
- Temper the cream and the eggs.
- Pour over the brioche squares, while pressing down on them so that it is all soaked with custard.
- Place into a larger ovenproof dish(like a casserole) and fill with hot water half way up the sides and bake in a 350 degree oven for about 45 minutes. (careful that the top doesn't burn) This method is called a bain-marie.
- Serve with unsweetened whipped cream and sprinkle with the rest of the espresso coffee. (the unsweetened cream is a nice foil to the super sweet pudding)
- To make the NOCHELLA: Roast the hazelnuts on a baking pan in a 350 degree oven. (shake a bit after 15 minutes) Using a tea towel, rub as much of the skins off as you can.
- Process until they become a paste...hazelnut butter.
- Add sugar, cocoa and vanilla. Add enough oil by drizzling slowly into the processor until it becomes the right consistency.
Nutrition & Diet Analysis (per serving)
1012
kcal
51% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).