In my family we have a tradition to celebrate someone's birthday. We have a birthday dinner and the birthday individual gets to pick the main meal and their dessert. Now between you and me, nothing would make me happier than if every birthday dessert that gets chosen is one of mine! Growing up I always selected a cheesecake for mine. A couple of years ago I started making my own dessert and this last year was no exception, but this year I wanted something warm and gooey so this year I made this amazing dessert!
Nutella Bread Pudding
Ingredients
7-8 large croissants or 18 small croissants (preferably 1-2 days old)
Approx. 1 c. Nutella
1/4 c. pecans (optional)
4 eggs
2 c. heavy cream
2 tsp. vanilla extract
1/2 tsp. salt
1 c. powdered sugar
Directions
1. Slice each croissant in half length wise and spread Nutella on one side. Put the halves back together to make little sandwiches. Cut those into smaller 1" size pieces.
2. Put those little pieces into a 9x9 baking dish. You will want to arrange and stuff to make sure it is well packed and minimize the gaps. If using pecans, sprinkle them on top.
3. Whisk together the eggs, cream, vanilla, salt and sugar. Make sure there are no lumps. Pour slowly over sandwich pieces. I try to make sure that each open ends gets some so it can really soak it up. Gently push down the bread so it will absorb. Put this in the fridge for at least 30 minutes so everything is absorbed. Get oven pre-heating to 350 at this time.
4. Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for 10 minute more. If the top didn't get brown or crusty, feel free to turn it to broil for a couple of minutes, but make sure to closely watch it!
5. After it has come out of the oven, let it cool for a couple of minutes before serving. This tastes amazing as is, but you could serve with ice cream, cool whip or maybe even some of my buttercream syrup!
Tip: If you need to make part of this in advance, you can make it up to right before pouring on the custard. Just make sure it is wrapped up tight in plastic wrap to keep it from drying out. If you only need to make it and hour or two in advance, feel free to increase the custard just a bit and let it soak for until you are ready to bake it.
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