And that summit goes very well! Alice Medrich told Tonia's Kitchen about her recipe for Nutella Bread Pudding, and if you have kids, they're sure to love it! Alice says she takes lightly toasted, good bakery-quality white bread, spread with Nutella and layered as you would with bread pudding. Put the bread in a pan and pour a mix of milk, eggs, cream and sugar on it, and bake it all together in an oven. And you know, not only will the kids love it as an after-school snack, chances are good the parents will love it to.
- Enough 1/4 inch (.6cm) –[I used 1/2 inch (1.5cm)] slices of home-style or bakery white bread or baguette, with or without the crusts, to cover the bottom of an 8-inch (20cm) square (I used an 8-inch round) baking dish, not too tightly, with 2 layers of bread
- 1/4 to 1/3 cup (64g-75g) of Nutella – I actually used about 2/3 cup (150g) – life is short, ya know
- 5 large eggs
- 1/2 cup (112g) sugar
- Scant 1/8 tsp. (1g) salt
- 1 1/4 cups (300 mL) milk
- 1 1/4 cups (300 mL) heavy cream
STEPS:
Position a rack in the lower third of the oven. Preheat the oven to 325F (160C). Put the bread in the bottom of the baking dish to make sure you have sliced enough to make two layers.
Remove the bread from the dish. If the bread is fresh, lay slices on a baking sheet and bake for 5 minutes on each side, or until very lightly toasted. Let the slices cool. Spread one side of each slice of bread with Nutella. Cut or break large whole slices (not baguette slices) into 4 pieces each. Arrange the bread, nutella side facing up, in the baking dish in one layer of overlapping pieces, with rounded crusts or trimmed angles showing attractively.
In a medium bowl, whisk the eggs, sugar, and salt together. Gradually whisk in the milk and cream. Pour the egg mixture through a strainer into the baking dish. Cover the pudding with plastic wrap and press any floating bread pieces back into the egg mixture. Let stand for at least 15 minutes to allow the bread to absorb the liquid. Preheat the oven to 325F (160C). Put a kettle of water on to boil.
Uncover the pudding and place it in a baking pan large enough to hold it with a little space on all sides, and then into the oven. Pull the oven rack out and carefully pour enough boiling water into the large pan to come halfway u p the sides of the baking dish. Bake until a knife inserted into the pudding comes out free of custard (or with a little Nutella clinging to it), 50-55 minutes. Cool for at least 1 hour.
