I wanted to share this recipe before the week was over and since it is Friday (TGIF) I figured I was running out of time. I am SO tired, I’ve worked for the last 14 days straight and looking and my calendar my next day off is Monday April 29th. Next week I am having 2 estate sales, a challenge that I’m still not sure how I am going to pull off! I booked the second sale at the last-minute but I couldn’t resist the project, I will be selling 2 vintage Model-T cars! Typically I have my sales on Friday and Saturday but since I can’t be at both places at once I will be holding a sale in San Jose on Friday and a sale in Mountain View on Saturday and Sunday. I hope I can pull it off!
Okay, back to this recipe. This bread pudding is by far the EASIEST thing I have ever made! I know I always say my recipes are simple but this one really takes the cake, or pudding for that matter. We had a few friends over to watch the NCAA Championship game on Monday and I tried this recipe because I could make really quickly after work before people arrived. Most of the similar recipes online use croissants but I used brioche, bread that has a fluffy texture and a sweet flavor. I figured it would do the same job for a fraction of the cost (I would have needed 6 croissants at $2.50 a piece and the loaf of bread was $2.50).
The assembly of this recipe really only takes a minute and it is absolutely divine right out of the oven. I served mine with french vanilla ice cream. Enjoy the recipe!
- 1 loaf of Brioche, (I let mine sit on the counter overnight to so it would get a little stale)
- ¾ cup Nutella
- ¼ cup pecan halves
- 2 eggs
- 1 cup cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup powdered sugar
- Preheat the oven to 350 degrees F.
- Slice the bread in 1/4 inch slices and spread the Nutella on one side of the bread and place a plain slice on top making a sandwich. Cut the sandwiches into strips and then 2 inch pieces.
- Add sandwich pieces and pecans to a small baking dish (I used a 10-inch inch oval)
- To make the custard, add eggs, cream, vanilla extract, salt and sugar to a medium bowl and whisk until combined.
- Pour the custard over the sandwich pieces then gently push down the bread so the custard starts to absorb.
- Cover with aluminum foil and bake in a 350 degree oven for 30 minutes then remove the foil and continue to bake uncovered for about 10 minutes until the bread pudding is golden brown, has risen slightly and the liquid has bee completely absorbed.
I really spread it on thick!
I cut each sandwich into strips and then cubes…
Before it went in the oven, I tried to place the crust side up so it would look golden and pretty when it was done baking…
Heaven! I hope you give it a try!
Have a wonderful weekend!