Make Ahead

Coffee-Nochella Bread Pudding

April 18, 2011
0 Ratings
  • Serves 8
Author Notes

You know the saying "just enough bad to be good"? This is so bad it is addictive. 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

What You'll Need
  • 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
  • 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
  1. 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.
  2. 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.
  3. Temper the cream and the eggs.
  4. Pour over the brioche squares, while pressing down on them so that it is all soaked with custard.
  5. 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.
  6. 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)
  7. 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.
  8. Process until they become a paste...hazelnut butter.
  9. Add sugar, cocoa and vanilla. Add enough oil by drizzling slowly into the processor until it becomes the right consistency.

See what other Food52ers are saying.

  • Hiromi Motojima
    Hiromi Motojima
  • LeBec Fin
    LeBec Fin
  • Burnt Offerings
    Burnt Offerings
  • dymnyno
  • wssmom

19 Reviews

Hiromi M. December 22, 2016
Big hit at work. I have made 3 times so far per request, but I have been using Nutella... But I will make nochella one of these days. I have been using whatever leftover bread I have on hand. It does not matter what it is. It just works. I have made vegan version with almond milk, thickener, and vegan chocolate spread also. I do use 1/2 cup sugar and 2 tsp of coffee instead of what is in the recipe. Nutella is sweet enough, the custard does not need to be so sweet. And it is still pretty sweet.
LeBec F. December 19, 2015
I am SO happy to see you supply a recipe for nochella. I am one of the weirdos who thinks nutella is disgusting because of the crap in it- and you show people how easy it is to make your own superior one. Really nice job!
Screenplay January 20, 2013
I used Nutella right from the jar and substituted croissants for the broiche, dinner guests were stunned by my (appropriated) dessert genius!
jenniebgood November 16, 2012
Dymnyno - you out-do yourself every time! This looks fabulous!
Burnt O. May 1, 2011
Don't be too hard on yourself! I think the Editors had an undoable task this week. The sheer volume of EP worthy recipes was overwhelming! There were a lot of things that I felt sure were winners that were passed over. You weren't alone!
dymnyno May 1, 2011
Thanks All for the sweet comments! But, apparently this is NOT what the editors at food52 were interested in...not even an EP!
wssmom April 21, 2011
Decadent! Delicious! Dazzling! Divine! (What did I leave out ... other than Double yum?)
Midge April 20, 2011
I just don't think it gets much better than brioche and Nutella. Yum!
Lizthechef April 19, 2011
My arteries are screaming but it looks SO good!
aargersi April 19, 2011
Be still my heart - love me some bread pudding - this looks wonderful!
MyCommunalTable April 18, 2011
Now this one looks great!!!
dymnyno April 18, 2011
Thanks, amazingly, the coffee , though not a huge amount of the recipe, plays a really big part. It calms the overwhelming sweetness of the nutella and makes the recipe very balanced.
Burnt O. April 18, 2011
Oh man - what's not to love here?! Easy Sunday indulgence.
dymnyno April 18, 2011
Yes, this is a real easy to prepare recipe.
BoulderFoodie April 18, 2011
Ohhhh, this looks sooooo good!
mrslarkin April 18, 2011
yes, so bad but oh so good!!
lapadia April 18, 2011
Yum...very rich, decadent and "bad"!!
drbabs April 18, 2011
so good and decadent
dymnyno April 18, 2011
It is sooo decadent it will make your teeth ache!!