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Author Notes: Last Fall Freddy and I spent a week doing our wine thing in Ft. Lauderdale. One of our favorite restaurants, Valentino's, is a tiny strip mall hole in the wall kind that Florida specializes in. This little gem is a not very well kept secret. We finished dinner by splitting a Nutella bread pudding which was over the top decadent. I didn't get their recipe, but this is my version which is probably just as bad (I mean good!) I always keep a couple loaves of brioche bread in my freezer so they dry out a bit and become the perfect "old" bread for this pudding. You can use store bought Nutella or I have included a recipe for making "nochella"... a recipe for from a blog called Su Good Sweets. - dymnyno
- 3 eggs
- 2 cups heavy cream
- 1 cup sugar
- 6 ounces Nochella/Nutella
- 3 teaspoons instant espresso coffee ( I use Medaglia d' Oro)
- I loaf brioche bread, 5 brioche rolls or challah bread (choice)
- whipping cream
- NOCHELLA INGREDIENTS:
- 2 cups of raw hazelnuts
- 1 cup powdered sugar
- 1/4 cup unsweetened cocoa powder
- about 1/4 cup hazelnut oil or vegetable oil
- 1/2 teaspoon vanilla extract
- Slice the loaf or rolls into thin slices and spread half of the slices with Nutella/ Nochella. Press the slices together and cut into 1 inch squares. Arrange tightly in a buttered 6 X 9 ovenproof dish. See bottom for Nochella recipe.
- To make the custard, heat the cream and sugar until the sugar is dissolved . Then add 2 teaspoons of instant espresso coffee and stir. Remove from the heat.
- Temper the cream and the eggs.
- Pour over the brioche squares, while pressing down on them so that it is all soaked with custard.
- Place into a larger ovenproof dish(like a casserole) and fill with hot water half way up the sides and bake in a 350 degree oven for about 45 minutes. (careful that the top doesn't burn) This method is called a bain-marie.
- Serve with unsweetened whipped cream and sprinkle with the rest of the espresso coffee. (the unsweetened cream is a nice foil to the super sweet pudding)
- To make the NOCHELLA: Roast the hazelnuts on a baking pan in a 350 degree oven. (shake a bit after 15 minutes) Using a tea towel, rub as much of the skins off as you can.
- Process until they become a paste...hazelnut butter.
- Add sugar, cocoa and vanilla. Add enough oil by drizzling slowly into the processor until it becomes the right consistency.
- This recipe was entered in the contest for Your Best Stale Bread
- This recipe was entered in the contest for Your Best Recipe with Coffee