Nutella Banana Brioche Bread Pudding
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!!!
Servings: 4 to 9
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.