This Nutella Banana Brioche Bread Pudding recipe is a classic weekend brunch recipe in our family and I hope your family will love it too! It’s a great way to use up your ripe bananas. Nutella Banana Brioche Bread Pudding is delicious with some whipped cream and fresh strawberries. Brioche bread pudding is a great dessert too!!!
If you and your loved ones are Nutella fans, then this recipe is for you! Nutella Banana Brioche Bread Pudding is a delicious breakfast served with my Easy Strawberry Compote recipe and a dollop of whipped cream that’s added to the recipe. I also have another Strawberry Compote recipe that has a little more complex flavor and will last for up to two weeks in the refrigerator.
Nutella Banana Brioche Bread Pudding is perfect for a weekend brunch. Part of the preparation process is to soak the prepared Nutella bread cubes in a vanilla custard covered in the refrigerator for 1-2 hours. To save time it can also be covered and refrigerated overnight, then baked in the morning.
WHAT IS BREAD PUDDING?
Bread Pudding is a very old fashioned dish known as the “poor man’s pudding” because it is made with stale or leftover bread. The recipe dates back to the early 11th-12th century. It’s simply bread and custard with endless optional add-ins and can be both sweet or savory. The toppings are usually a sauce to elevate the pudding. Optional toppings for sweet bread puddings are berries, coconut shavings, or whipped cream. Topping for savory puddings, cheese, fine herbs, or sour cream to accompany a sauce.
HOW TO MAKE NUTELLA BANANA BRIOCHE BREAD PUDDING
- Measure out all ingredients.
- Spray an 8 x 8-inch square baking dish with cooking spray or coat with butter.
- Spread the Nutella on all bread slices, put 2 slices together to make 3 sandwiches.
- Cut each sandwich into 8 pieces and put in a large bowl; set aside.
- In a medium bowl, whisk cream, milk, sugar, and extracts.
- Pour over the sandwich cubes.
- Mash the bananas (I used ripe bananas from my freezer) and stir into the bread cube-custard mixture.
- Pour it into the prepared baking dish.
- Cover with plastic, refrigerate for 1-2 hours or up to covered overnight pressing bread into custard occasionally.
- Bake in a 350°F oven for 45-50 minutes or until set in the center.
- This recipe can be made in a square 8 x 8-inch or 9 x 9-inch baking dish or doubled in a 13 x 9-inch baking dish.
HOW TO MAKE EASY STRAWBERRY COMPOTE
- Wash and slice 1 pound of fresh strawberries.
- Sprinkle with 1-2 Tbsp of sugar.
- Let sit for 5 minutes and roughly mash.
- Store in refrigerator for up to 2 weeks in a airtight container.
Nutella Banana Brioche Bread Pudding
Ingredients
- 1 cup (8 ounces) Nutella or Hazelnut spread
- 6 (3/4 -inch) thick slices brioche or challah bread
- 4 large eggs
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup sugar
- 2 tsp vanilla extract
- ½ tsp almond extract
- 2 ripe bananas
Easy Strawberry Compote
- 1 lb fresh strawberries, sliced
- 1 Tbsp sugar
Instructions
- Spray a 8 x 8-inch square baking dish with cooking spray or coat with butter. Spread the Nutella on all bread slices, put 2 slices together to make 3 sandwiches. Cut each sandwich into 8 pieces and put in a large bowl; set aside.
- In a medium bowl, whisk cream, milk, sugar, and extracts. Pour over the sandwich cubes. Mash the bananas and stir into the bread cube-custard mixture. Pour it into the prepared baking dish. Cover with plastic, refrigerate for 1-2 hours or up to covered overnight pressing bread into custard occasionally.
- Bake in a 350°F oven for 45-50 minutes or until set in the center. Serve with whipped cream, fresh strawberries, my Easy Strawberry Compote (below), or my Strawberry Compote. Also great with a scoop of vanilla ice cream for dessert.
- To make Easy Strawberry Compote: Wash and slice 1 lb. fresh strawberries. Sprinkle with 1-2 Tbsp of sugar. Let sit for 5 minutes and roughly mash. Store in refrigerator for up to 2 weeks in an airtight container or in freezer for up to 3 months.
Pingback: Strawberry Compote - The Grove Bend Kitchen