Description
This rich and decadent chocolate hazelnut bread pudding is the perfect dessert for any occasion.
Ingredients
Scale
- 1 loaf (about 14 ounces) challah or brioche bread, cut or torn into 1-inch pieces
- 1 cup (155g) frozen cherries
- 6 large eggs
- 1 quart (4 cups) half and half
- 1 cup Nutella or chocolate-hazelnut spread
- 1/2 cup (100g) granulated sugar
- 1 teaspoon salt
- Chopped toasted hazelnuts, optional for serving
- Whipped cream, optional for serving
Instructions
- Spread the pieces of bread in a single layer on a large rimmed baking sheet and bake until crispy and golden, about 25 minutes.
- Transfer the bread to a 9×13-inch baking dish and scatter evenly with the frozen cherries.
- In a large bowl, whisk the eggs until they look homogenous. Add the half and half, Nutella, sugar, and salt and whisk until well combined.
- Pour the mixture evenly over the bread and cherries. Using a spatula, press any dry pieces of bread into the custard to saturate them; they will not stay submerged.
- Wrap the baking dish in plastic wrap and refrigerate overnight.
- Remove the bread pudding from the refrigerator and set aside to remove the chill, about 30 minutes. Remove the plastic wrap.
- Bake the bread pudding until the custard has just set and pressing the center of the pudding with your finger does not reveal runny liquid, 55 to 70 minutes.
- Transfer to a wire rack and cool until the pudding is set, about 30 minutes.
- Sprinkle with hazelnuts and serve with whipped cream, if using.
- Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Reheat individual portions in the microwave in 30-second intervals until warmed through, 1 to 2 minutes.
Notes
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- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 200mg