Chocolate Hazelnut Bread Pudding

Ingredients

• 150 g (½ cup)chocolate hazelnut spread, such as Nutella®
• 12 sliceswhite bread, spread on each slice and cut in half diagonally
• 57 g (4 tbsp)butter
• 6eggs, beaten
• 960 ml (4 cups)milk
• 200 g (1 cup)sugar
• 5 g (2 tsp)cinnamon
• 5 ml (1 tsp)vanilla extract
• 60 g (½ cup)chopped nuts

Instructions

1. 1

   Arrange the bread

   Heat the oven to 180°C (350°F). Spread each bread slice with chocolate hazelnut spread, cut the slices in half diagonally and arrange them in overlapping layers in a baking dish. Sprinkle the chopped nuts over the bread.

2. 2

   Mix the custard

   In a medium bowl, whisk together the beaten eggs, milk, sugar, cinnamon and vanilla extract until combined. Pour the mixture over the bread, then press gently with a fork so the bread is covered and begins to soak it up. Leave to stand for about 10 minutes.

3. 3

   Bake until set

   Cover the dish with foil and bake for 1 hour 15 minutes, until the top springs back when lightly tapped.

What is chocolate hazelnut bread pudding?

Bread pudding is a baked dessert made by soaking bread in a sweet egg-and-milk custard. It is a practical way to turn bread into a soft, pudding-like bake, and versions of it are found in many cooking traditions.

Here, chocolate hazelnut spread adds a rich, nutty layer between the bread, while cinnamon and vanilla flavour the custard. The overlapping slices make an appealing top and let the custard soak through the dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 530 calories, 15g protein, 63g carbs, 25g fat.

The bread, sugar and chocolate hazelnut spread provide most of the carbohydrates, while the spread and butter contribute much of the fat. Eggs and milk supply most of the protein. Balance a serving with fresh fruit, or serve a smaller piece alongside fruit and plain yoghurt.

The bread and spread

Bread choice: Plain white bread gives a mild flavour that lets the chocolate hazelnut spread stand out. Cutting the slices diagonally makes them easier to layer in the dish.

Even coverage: Spread the chocolate hazelnut spread across each slice before arranging them. This helps distribute its flavour through the pudding rather than leaving it in one spot.

Getting the custard right

Whisk well: Combine the eggs, milk, sugar, cinnamon and vanilla until the mixture looks uniform. This helps avoid pockets of egg white or concentrated spice.

Soak: Pour the custard over the arranged bread and press gently with a fork, as directed. The 10-minute rest gives the slices time to absorb some of the liquid before baking.

How to judge when it is done

Gentle check: The recipe’s cue is for the top to spring back when lightly tapped. Keep the foil on during baking as directed, and check the centre as well as the edges for a set texture.

After baking: Let the dish rest briefly before serving so the custard can settle. The pudding should remain soft rather than dry.

Timing and preparation

Allow time: The listed bake takes 1 hour 15 minutes, with another 10 minutes for the bread to soak before it goes into the oven. Have the ingredients ready before assembling, since the bread is arranged before the custard is poured.

Oven temperature: Preheat to 180°C (350°F) before baking. The dish is covered with foil for the full baking time in the stated method.

Serving ideas

A simple portion of the pudding works well as a dessert on its own. For a fresh contrast, serve it with berries or sliced fruit.

For a more substantial dessert, add a spoonful of yoghurt or a little cream. Serve warm, when the bread and chocolate hazelnut layers are soft.

Recipe notes & tips

• Use a baking dish that holds the bread snugly so the custard can reach the slices.
• Spread the chocolate hazelnut spread while it is soft enough to cover the bread without tearing it.
• Pour the custard evenly over the layers rather than into one area.
• Press gently with a fork so the bread absorbs custard without collapsing.
• Keep the foil in place during baking, as the method specifies.
• Let the pudding rest briefly before serving for neater portions.

Variations

• Use hazelnuts: Choose chopped hazelnuts for a flavour that echoes the spread.
• Add fruit: Arrange sliced banana between some of the bread layers.
• Try mixed nuts: Use a chopped nut mixture in place of a single variety.
• Change the spice: Replace some of the cinnamon with a pinch of nutmeg.
• Serve with berries: Add fresh berries at the table for a bright contrast.

Common mistakes to avoid

• Leaving bread unspread: Cover each slice with chocolate hazelnut spread before cutting and arranging.
• Pouring custard unevenly: Distribute it over the whole dish so the bread can soak consistently.
• Skipping the rest: Leave the assembled pudding for about 10 minutes before baking.
• Pressing too hard: Use a light touch with the fork so the bread stays in layers.
• Removing the foil: Keep the dish covered during the stated baking time.
• Relying only on the clock: Check that the top springs back when lightly tapped.

How to store

Cover and refrigerate leftovers once cool, and eat within 3 days. Reheat individual portions in the microwave or warm covered in the oven until heated through.

Frequently asked questions