Nutella Bread Pudding With Blackberry Coulis

February 14, 2020
5 Ratings
Photo by Rocky Luten. Food Stylist: Anna Billingskog. Prop Stylist: Megan Hedgpeth.
  • Prep time 20 minutes
  • Cook time 45 minutes
  • Serves 6 to 8
Author Notes

When it comes to dessert, I hate cloyingness. And blackberries—so gem-dark and ominous, a touch tart, sometimes even bitter—are exactly right with the sweet, familiar base of a bread pudding. This one is laced with vanilla, cream, and Nutella for those days when you just need a little chocolate in your life. Especially when you're at home and don’t have plans whatsoever to leave the house.

It’s not very often, after all, that you see bread pudding on restaurant dessert menus anymore—which is a nice reminder that it is, and has always been, home food. But there was a moment in the 1980s and into the early 1990s, as Nigella Lawson writes in How to Eat, that it went “from stodgy disparagement to fashionable rehabilitation and back to not-that-again clichédom.” The main thing about bread pudding, anyway, is that it’s one of the best ways to use up stale, leftover bread you have lying around in one fell swoop.

But I suppose I love this dessert especially because it reminds me of my early days in New York, back when I seemed somehow to survive on sourdough toast and Nutella alone. Every morning I’d pop a slice into the toaster, spread on the chocolate-hazelnut spread, and enjoy it with a cup of Dunkin’ Donuts hazelnut coffee. Rinse, slather, repeat. This recipe holds that dulcet memory for me—and I hope that, once you take a bite, it will provide the same for you and yours.

Note: Please feel free to use whatever bread you have left over. My baker at Silver Moon Bakery recommended a brioche for this bread pudding, but I went with sourdough because it lends an almost malted savoriness, not to mention a toothsome chewiness, that balances everything out. —Eric Kim

Test Kitchen Notes

Featured in: 3 Easy, Foolproof Desserts for the Weekend. —The Editors

What You'll Need
  • Bread pudding
  • 1 tablespoon unsalted butter, softened, for greasing pan
  • 6 to 8 (1/2-inch thick) slices day-old sourdough bread (about 154 grams)
  • 1 cup (296 grams) chocolate-hazelnut spread, such as Nutella
  • 2 cups (454 grams) heavy cream
  • 2 eggs, plus 1 yolk
  • 1/3 cup (67 grams) granulated sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon turbinado sugar
  • Confectioners' sugar, for garnish
  • Coulis
  • 1 pint (229 grams) blackberries, divided
  • 1 tablespoon lemon juice (about 1/2 lemon)
  • 1 tablespoon granulated sugar
  • 1 pinch kosher salt
  1. Preheat the oven to 350°F and butter a 2 1/2- to 3-quart baking dish.
  2. Make 3 to 4 sandwiches with the bread and chocolate-hazelnut spread. Cut into 1-inch cubes and nestle into the buttered baking dish.
  3. Meanwhile, heat the cream in a saucepan over low heat until hot and barely simmering, but not boiling. In a separate bowl, whisk together the eggs, egg yolk, sugar, salt, and vanilla extract. Very slowly pour in the hot cream, whisking vigorously to prevent scrambled eggs.
  4. Add this custard mixture to the bread cubes, covering each piece thoroughly and even pushing down with both hands to ensure even soakage. Let sit for at least 10 minutes so the bread can drink everything up.
  5. Sprinkle over the turbinado sugar and bake for 30 to 35 minutes, or until set.
  6. While the pudding is in the oven, prepare the coulis: In a small saucepan, bring about 3/4 of the blackberries, lemon juice, and sugar to a boil and cook for 5 to 10 minutes until reduced slightly. To remove the seeds, spoon through a fine-mesh sieve, pressing down on the berries and then scraping the bottom of the sieve until most of the pulp and sauce are extracted. This should leave you with a smooth, deeply purple sauce.
  7. Serve the bread pudding warm with the coulis, and garnish with a dusting of confectioners' sugar and the remaining blackberries.

See what other Food52ers are saying.

  • Gessica Amicucci Saunders
    Gessica Amicucci Saunders
  • Yancy Bonner
    Yancy Bonner
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Eric Kim was the Table for One columnist at Food52. He is currently working on his first cookbook, KOREAN AMERICAN, to be published by Clarkson Potter in 2022. His favorite writers are William Faulkner, John Steinbeck, and Ernest Hemingway, but his hero is Nigella Lawson. You can find his bylines at The New York Times, where he works now as a writer. Follow him on Twitter and Instagram at @ericjoonho.

5 Reviews

Gessica A. March 17, 2020
This turned out delish. I didn't do much alterations to this recipe except that I got a bit fancier in my bread option and got a chocolate chip brioche bread. I must say if you dont have the exact pan size listed on recipe you definitely need to reduce your bake time to much less. DEF making this again!!!
Gessica A. March 13, 2020
This recipe turned out very good. I did use a chocolate chip brioche bread from a bakery that bring it from a 5star to a 10star. I'll be making this again for sure in the immediate future!!
Yancy B. March 8, 2020
I wanted to love this, but it just didn't do it for me. I prefer a very custardy bread pudding; this was a bit dry. If I were to make it again, I would double the custard ingredients.
Abby K. February 22, 2020
Thanks for another great recipe. Made a double batch and filled my deep dish 9x13 pan. It was a hit!
Shane L. February 15, 2020
Oh Eric, I adore bread pudding, and this recipe sounds simply scrumptious! Of course, I'll have to make some substitutions; nevertheless, I am so looking forward to playing with and tasting this recipe of yours.
Thanks for sharing :)