|Nutella Bread Pudding!|
This is the craze for quite some time and still as popular as ever in 2011 Sold in over seventy five countries around the globe, Nutella is a hazelnut spread whose cocoa bean ingredients give the product a distinctly sweet, chocolaty taste. Originating from Piedmont, Italy, Nutella came about in 1944 when there was a shortage of chocolate due to food rationing during World War II. First made in the backroom of a patisserie by Pietro Ferrero, the spread was named ‘Supercrema’. In 1964, the recipe was perfected and the first jars, manufactured by the company Ferrero, were given their current name, Nutella (pronounced ‘new-tell-uh’, according to their North American site). A delicious, light spread with surprisingly rich flavor, Nutella first took Europe by storm. Marketed in Italy and France as part of breakfast for most Europeans, they enjoy putting the spread on various kinds of bread and croissants in place of peanut butter. All info taken off of Wikipidia. I can eat this one anytime, breakfast, lunch or dinner a great starter for a wonderful breakfast dessert!
12 slices Egg Bread or 12 slices Texas Toast Bread, at least 1 day old
1 1/2 cups Nutella
2 cups light cream or half and half or whole milk
1/4 teaspoon salt
1 teaspoon vanilla extract
2 teaspoons hazelnut liqueur
1 cup sugar
4 large eggs
Preheat the oven to 350°F Grease an 8-inch square baking dish with unsalted butter.
Make 6 sandwiches with the bread and Nutella. Cut each sandwich into 8 small squares. Pile the sandwich pieces into the prepared baking dish..
In a small saucepan, combine the cream, salt, and vanilla and cook over medium heat until warm. In a large bowl, whisk together the sugar and eggs. Slowly add the cream mixture, stirring constantly to make sure the eggs do not cook. Pour the mixture over the bread and cover the dish with aluminum foil.
Bake on the center rack of the oven till brown and crisp on top, removing the foil after about 20 minutes. The finished pudding will be golden brown on top.