Picture this: custardy bread soaked in rich chocolate, studded with swirls of Nutella, and baked until golden and crispy at the edges while staying impossibly soft in the center. This bread pudding transforms humble ingredients into a decadent dessert that tastes like it came from a European bistro, but comes together in one dish with minimal effort.
The magic happens when day-old bread meets a silky chocolate custard spiked with hazelnut spread. Each spoonful delivers layers of texture — from the caramelized top to the molten chocolate pockets hiding throughout. It’s the kind of dessert that makes everyone lean in for seconds before they’ve finished their first serving.
Why You’ll Love This Recipe
- Uses leftover or stale bread, turning yesterday’s baguette into today’s showstopper dessert
- Assembles in 15 minutes with basic pantry ingredients plus Nutella
- Make-ahead friendly — prep the night before and bake when guests arrive
- Serves a crowd easily and scales beautifully for any gathering size
- Tastes luxurious but costs a fraction of restaurant desserts
Pro Tips
- Choose bread with some structure like brioche, challah, or French bread — soft sandwich bread turns too mushy while sturdy artisan loaves hold the custard perfectly
- Let the bread cubes dry out for 2-3 hours or toast them lightly in the oven; this prevents soggy pudding and helps each piece absorb the custard evenly
- Warm the Nutella for 15 seconds in the microwave before swirling it through the custard mixture — it distributes more easily and creates those gorgeous ribbons throughout
- Cover with foil for the first 30 minutes of baking to set the custard, then uncover to develop that essential golden, slightly crispy top layer
Storage & Serving
Store leftovers covered in the refrigerator for up to 4 days — reheat individual portions in the microwave for 30-45 seconds until warmed through. This dessert actually improves after a day as the flavors meld together. Serve warm with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of warm chocolate sauce for extra indulgence.
Chocolate Hazelnut Nutella Bread Pudding
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
- Spread bread cubes on a baking sheet and toast in the oven for 8-10 minutes until slightly dried out but not browned. Transfer to the prepared baking dish.
- In a large mixing bowl, whisk together the milk, heavy cream, eggs, sugar, cocoa powder, vanilla extract, and salt until smooth and well combined.
- Warm the Nutella in the microwave for 15-20 seconds until slightly softened. Add to the custard mixture and whisk until mostly incorporated with some swirls remaining.
- Pour the chocolate custard over the bread cubes, pressing down gently with a spatula to ensure all pieces are soaked. Let stand for 15 minutes so the bread absorbs the liquid.
- Scatter chocolate chips and chopped hazelnuts over the top, then drizzle with melted butter.
- Cover the dish with aluminum foil and bake for 30 minutes. Remove foil and continue baking for 20-25 minutes until the top is golden and the center is set but slightly jiggly.
- Let cool for 10-15 minutes before serving. Drizzle with additional warmed Nutella if desired and serve warm with whipped cream or vanilla ice cream.
Frequently Asked Questions
Can I use a different nut butter instead of Nutella?
Yes, any chocolate hazelnut spread works beautifully, and you can substitute with almond butter or peanut butter for different flavor profiles. Just add 2 tablespoons of cocoa powder to the custard if using plain nut butters to maintain the chocolate depth.
How do I know when the bread pudding is fully cooked?
The center should be set but still slightly jiggly when you gently shake the pan, and a knife inserted in the middle should come out mostly clean with just a few moist crumbs. Internal temperature should reach 160-165°F.
Can I make this dairy-free?
Absolutely — swap the whole milk and heavy cream for full-fat coconut milk or oat milk, use dairy-free chocolate chips, and replace butter with coconut oil. The texture stays wonderfully custardy with these substitutions.
Why is my bread pudding dry instead of custardy?
This usually happens from too much bread or overbaking. Make sure your bread cubes are loosely packed, not compressed, and remove the dish from the oven when the center still has a slight wobble. The custard continues setting as it cools.
Let this chocolate hazelnut bread pudding become your new favorite way to end a meal — it’s proof that comfort food can be absolutely elegant.