Nutella Banana Brioche Bread Pudding Food

BANANA BREAD PUDDING

Steps:

• Place the bread cubes in a greased 2-qt. casserole; pour butter over top and toss to coat. In a medium bowl, lightly beat eggs; add milk, sugar, vanilla, cinnamon, nutmeg and salt. Stir in bananas. , Pour over bread cubes and stir to coat. Bake, uncovered, at 375° for about 40 minutes or until a knife inserted in the center comes out clean. , Meanwhile, for sauce, melt butter in a small saucepan. Combine sugar and cornstarch; add to butter. Stir in milk and corn syrup. Cook and stir over medium heat until the mixture comes to a full boil. Boil for 1 minute. Remove from the heat; stir in the vanilla. Serve warm sauce over warm pudding.

NUTELLA BREAD PUDDING

Steps:

• 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 6 to 8 pieces. 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 for 30 to 40 minutes, removing the foil after about 20 minutes. The finished pudding will be golden brown on top.
• Allow the pudding to rest for at least ten minutes before serving.

NUTELLA® BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a pie dish and set aside.
• Tear bread into 1- to 2-inch pieces and place in the bottom of the prepared pie dish.
• Combine evaporated milk, white sugar, brown sugar, eggs, vanilla extract, cinnamon, and salt in a bowl. Mix well and set aside.
• Add melted butter to bread pieces in the pie dish and toss to combine.
• Melt chocolate-hazelnut spread in a microwave-safe bowl in a microwave to soften slightly, 15 to 30 seconds. Place dollops on top of bread mixture, spreading to make an even layer. Sprinkle with walnuts. Pour milk-egg mixture on top, making sure bread is completely covered.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes.

BANANA BRIOCHE BREAD PUDDING

Steps:

• Preheat the oven to 375 degrees F.
• Put the brioche cubes in a large bowl.
• In a saucepan, add the cream, 1 cup of brown sugar and pinch of salt. Bring to a simmer over medium heat. Whisk the eggs and yolks together in a large bowl. In a slow stream, pour the hot cream mixture into whisked eggs to temper. Strain through a fine mesh sieve over the brioche cubes. Let this sit to allow the bread to absorb some of the liquid, about 10 minutes.
• In a bowl, mash the bananas with 1/4 cup of the brown sugar. Fold the mashed bananas into the bread cubes and transfer the mixture to an 8 by 11-inch baking dish. Sprinkle with the remaining 2 tablespoons of brown sugar and cover with foil. Bake until mostly set, about 35 to 40 minutes. Remove the foil and bake another 15 minutes. Remove from oven when top is golden brown. Eat and enjoy!

VANILLA BRIOCHE BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Space two racks evenly in the oven.
• Cut five 3/4-inch-thick slices of brioche and place them in one layer on a sheet pan. Trim some of the crusts from the remaining brioche and cut in 1-inch dice. Spread out on a second sheet pan. Put both pans in the oven for 5 minutes, to lightly toast the bread.
• Meanwhile, for the custard, whisk together the whole eggs, yolks, half-and-half, milk, granulated sugar, vanilla, and vanilla seeds in a large bowl, and set aside. Line a 10-by-12-by-2-inch rectangular baking dish with the whole slices of brioche, cutting them to fit in one layer. Distribute the diced brioche on top. Pour on the custard and press lightly so all the bread is soaked with custard. Set aside for 10 minutes.
• Place the dish in a roasting pan large enough to allow the baking dish to sit flat. Pour about 1 inch of the hottest tap water into the roasting pan, being sure not to get any water into the custard. Cover the roasting pan tightly with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 45 to 50 minutes, until the custard is set and a knife inserted in the middle comes out clean. Dust with confectioners' sugar and serve warm, drizzled with melted ice cream.

NUTELLA BANANA BREAD

Steps:

• Heat oven to 350 degrees. Butter and flour a 9x5x3-inch loaf pan.
• Stir the flour, baking soda and salt together in a bowl.
• Brown butter: Melt butter in a light-colored saucepan over medium heat. Cook butter, occasionally scraping the bottom and sides of the pan with a rubber spatula until it turns a deep golden brown and smells nutty. Don't walk away from the pan during this process. The butter will go from browned and nutty to acrid and burnt in moments. Transfer butter to a large heat-safe mixing bowl and let it cool slightly.
• When the butter has cooled a bit, add the mashed bananas, sugar, yogurt, eggs and vanilla extract. Stir until well combined, then add the flour mixture and stir until just combined. Do not overmix.
• Pour half the batter into prepared pan and spread it evenly with a knife or offset spatula. Spoon half the chocolate-hazelnut spread in several dollops over the top and use a toothpick or skewer to swirl it into the batter. Spoon and spread the remaining batter over the top followed by dollops of the remaining spread. Swirl in the spread, then bake the bread for 55 to 60 minutes or until golden brown and a toothpick inserted into the center comes out clean.