Nutella Bread and Butter Pudding


What’s one gotta do with left over bread? Well, blend into crumbs, put them in a zip lock and throw them into the freezer. While that’s the obvious choice, I was going for something more decadent.

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Bread, white bread, no brown bullshit, butter, loads and loads of it and Nutella – you can’t ask for more. They are lethal together!

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Please leave the crusts on since they lend the pudding it’s crunch. The twist to this bread and butter pudding is the fact that I sandwiched the two slices with butter on one side and nutella on the other before baking them – a simple trick I took from Nigella’s bread and butter pudding.

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As you arrange them with the pointy ends poking outside, they come out golden, crisp and beautiful. Oh and a little chef’s trick, after you pour the custard over the stacked bread, allow it to rest for a bit so that the bread will soak up the beautiful custard.

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Simple, hearty, homey, bread and butter pudding with the goodness of butter and nutella. Just the kind of food I love.


  • 10 slices white bread
  • 5 tbsp nutella
  • 5 tbsp unsalted butter, plus extra for greasing
  • 500 ml cream
  • 200 ml milk
  • 4 yolks + 1 egg
  • 3 tbsp caster sugar
  • vanilla extract, a few drops


  • Preheat the oven to 180 C. Butter a shallow baking dish. Set aside.
  • Take a slice of bread and spread  a tablespoon of butter over it. Take another slice and spread a tablespoon of nutella over it. Sandwich the slices together. Cut the bread into two equal triangles. Repeat the same with the other slices. You should have ten triangles.
  • Arrange the sandwiches as shown above. Leave one pointy end on top and the other below.
  • For the custard, blend the egg, egg yolks and sugar well. Pour the cream and milk into the eggs. Add the vanilla extract and blend well. Pour the custard over the arranged bread. Allow to sit for 10 minutes.
  • Brush the pointy ends with more butter. Bake in the oven for 45 minutes until the custard sets.

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Filed under Breads, puddings

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