So while having one of our snow days last week I decided that it was the perfect time to bake. My first plan was cookies but James reminded me that we had a bunch of bread going stale that we needed to use up/why not make bread pudding? I thought that it was a great idea but didn’t want to do a basic bread pudding by any means. For one I did not have any raisins or other dry fruit which is often found in bread pudding. I searched cookbooks and the internet and decided I wanted something chocolate-y and then I stumbled upon: Nutella Bread Pudding. Seeing as I still have Nutella from our Costco trip months ago I thought I should use some more of that up. And mmmm was it tasty!

Nutella Bread Pudding

There were a number of recipes online and I kinda combined them, although I mainly used the one from “What’s Cookin’ Italian Style Cuisine.” Here is my take on the recipe:

Nutella Bread Pudding


  • 10-12 slices of french bread, at least 1 day old, or dried out in the oven (about 5 minutes at 350)
  • Nutella
  • 2 cups milk or cream or half & half
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 teaspoons Amaretto
  • 1 cup sugar
  • 4 large eggs


  1. Preheat the oven to 350°F Grease an 8-inch square baking dish with unsalted butter.
  2. Make sandwiches with the bread and Nutella, i.e. spread Nutella on slices of bread, make sandwich.
  3. Cut sandwiches into small squares/pieces. Pile the pieces into the prepared baking dish, filling it almost all the way to the top.
  4. In a small saucepan combine the milk, salt, vanilla and Amaretto. Cook over medium heat until warmed, stirring to make sure you don’t burn the milk.
  5. In a large bowl, whisk together the sugar and eggs.
  6. Slowly add the warm milk mixture to the sugar and eggs. Stir constantly so you don’t cook the eggs.
  7. Pour the mixture over the sandwich pieces in the baking dish. Push the pieces down so they all get a bit wet. Let sit for 5-10 minutes. Cover with aluminum foil.
  8. Bake for 40 minutes, removing the aluminum foil at 20 minutes. The finished bread pudding should be golden brown on top. Let cool slightly and serve!

We loved the bread pudding! For two of us it’s a little too much so we are trying to pace ourselves eating it. It’s also a great make-ahead dessert, just warm it up in the oven at a low temperature prior to serving, you want it warm but not piping hot. I hope you enjoy this dessert as much as we do!