Nutella Banana Brioche Bread Pudding

4 to 9
1 hr 55 min

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.
The top and sides are a crispy golden brown, while the middle is a perfect custard swirl of brioche and Nutella.
Serve with either my Easy Strawberry Compote, included in the recipe, or Strawberry Compote and a dollop of whipped cream.

Nutella Banana Brioche Bread Pudding

Recipe details

  • 4  to 9
  • Prep time: 70 Minutes Cook time: 45 Minutes Total time: 1 hr 55 min
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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
  • 1/2 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.

The Grove Bend Kitchen
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Comments

  • Doreen Fountain Doreen Fountain on Sep 15, 2021

    I will try this recipe, however, I believe you forgot to put the eggs into the custard. I have made plain bread pudding before, I am anxious to try this.

  • Gabe Gabe on Sep 15, 2021

    Do the eggs get mixed with the bananas or with the other mixture and into the bread?!

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