Nutella Banana Brioche Bread Pudding
- Cooking spray or butter, for the pan
- 1 (13-ounce) container Nutella
- 12 (3/4-inch) thick slices brioche or egg bread
- 8 large eggs
- 2 cups cream
- 2 cups whole milk
- 2 cups sugar
- 1/4 cup hazelnut liqueur (recommended: Frangelico) or amaretto
- 1 tablespoon vanilla extract
- 1/2 teaspoon almond extract
- 3 ripe bananas
- Spray or butter a 13 by 9 by 2-inch baking dish.
- Spread the Nutella on all your bread slices, then put 2 slices together to make 6 sandwiches.
- Cut each sandwich into 8 pieces and toss them into a large bowl.
- Crack your eggs in another large bowl and whisk in the cream, milk, sugar, hazelnut liqueur, vanilla and almond extracts.
- Pour this mixture over the sandwich cubes.
- Now, mash your bananas and stir that into the bread cube mixture.
- Pour into the prepared baking dish.
- Let stand at least 1 hour and up to 2 hours, occasionally pressing the bread into the custard mixture.
- (Can be prepared 2 hours ahead.
- Cover and refrigerate.)
- Preheat the oven to 350 degrees F. Bake until the pudding is set in the center, 45 to 50 minutes.
- Cool slightly.
- Serve warm.
butter, nutella, egg bread, eggs, cream, milk, sugar, hazelnut liqueur, vanilla, almond, bananas
Taken from www.foodnetwork.com/recipes/anne-thornton/nutella-banana-brioche-bread-pudding-recipe.html (may not work)