Banana Nutella Bread Pudding
Ingredients
- 5 slices 1-inch thick brioche bread (cut into 1-inch cubes)
- ½ tablespoon vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- ⅓ cup half and half
- 1 teaspoon sugar
- ¼ teaspoon salt
- 2 ripe bananas (thinly sliced)
- ¼ cup Nutella
- 2 tablespoons Turbinado sugar
- 2 scoops vanilla ice cream (optional)
Instructions
- Preheat the oven to 350˚F (180˚C).
- Place the bread cubes on a baking sheet. Cook in the oven until lightly toasted, about 10 minutes. Remove from oven and let cool for 10 minutes.
- Lightly greased 2 (6-inch) ramekins with vegetable oil.
- In a large mixing bowl, add the eggs, vanilla, half and half, sugar and salt. Whisk until combined. Add the bread and gently toss to coat. It is ok if the bread starts to break apart. Stir in the banana slices.
- In a small bowl, add the Nutella to a small microwave-safe bowl. Heat in the microwave for 30 seconds or until runny. Add to the bread mixture and just toss for a few times. It doesn’t need to be well combined. Transfer the mixture to the prepared ramekins. Pat down gently. Cover the ramekins with plastic wraps and keep in the fridge for at least 6 hours or overnight.
- Preheat the oven to 400˚F (200˚C).
- Before baking, sprinkle the top evenly with Turbinado sugar. Bake in the oven until the pudding has puffed slightly, about 20 minutes. Remove from oven and rest for 10 minutes. Serve with vanilla ice cream if desired.
Notes
- If your bread is stale, you can skip the toasting part.
- If you can’t find brioche, use challah or croissant.
- Half and half refers to half milk and half heavy cream.
- You can substitute Nutella with peanut butter.
- Turbinado sugars give the bread pudding some crunchy texture. Do not skip.
- The serving size is generous. If you want, you can do this recipe in 4 smaller ramekins.