Strawberry Nutella Bread Pudding Recipe
Okay, here we go! Let’s make some Strawberry Nutella Bread Pudding! This isn’t your grandma’s bread pudding – unless your grandma is super into Nutella and strawberries (in which case, I wanna meet her!). It’s warm, gooey, chocolaty-hazelnutty, fruity comfort food. Perfect for a Sunday brunch… or, let’s be honest, a Tuesday night when you need a serious pick-me-up.
My husband, Mark, freakin’ ADORES this stuff. Like, practically inhales it. The first time I made it, I swear he ate half the pan himself. He even tried to sneak a cold piece for breakfast the next day (I caught him, but I didn’t stop him!). Our kiddo, Lily, is all about the strawberries, so it’s a win-win. Honestly, this recipe is like the Switzerland of desserts in our house—everyone’s happy. It’s become a total staple, especially when we have people over. It’s so easy to throw together, and it ALWAYS gets rave reviews. You HAVE to try it!
Why You’ll Love This Strawberry Nutella Bread Pudding Recipe
- It’s like a warm hug in a bowl…but with Nutella.
- Strawberries make it “healthy-ish,” right? (Don’t answer that.)
- It’s the perfect excuse to eat dessert for breakfast. I mean, it’s bread, eggs, and fruit… practically a balanced meal!
- It’s ridiculously easy. Even I can’t mess it up, and that’s saying something.
- It makes you feel like a fancy-pants baker without actually being one.
How to Make It
Okay, so first things first: grab a loaf of bread. I usually use challah or brioche because they’re nice and rich, but honestly, any bread will do. Even that sad, slightly stale loaf in the back of your pantry will work! Just tear it into chunks – don’t worry about being perfect, we’re going for rustic here.
Next, slather that bread with Nutella. Seriously, don’t be shy. This is where the magic happens. Then, toss in some sliced strawberries. Fresh are best, but frozen will work in a pinch (just thaw them first, unless you want a watery mess).
Now, for the custard. Whisk together some eggs, milk (I use whole milk ’cause I’m a rebel, but any kind will do), sugar, and a splash of vanilla. Pour that over the bread, making sure everything gets nice and soaked. Let it sit for like, 20 minutes or so, so the bread can really absorb all that goodness. I usually use this time to clean up the kitchen…or, let’s be real, scroll through Instagram.
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Pop it in the oven and bake until it’s golden brown and puffy. Let it cool slightly before digging in – trust me, you don’t want to burn your tongue on molten Nutella. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream. Or just eat it straight from the pan with a spoon. I won’t judge. [Strawberry Nutella Bread Pudding Recipe]
Ingredient Notes
- Bread: Okay, look, stale bread is IDEAL. But if you only have fresh, just cube it and let it sit out for a bit to dry out. Nobody wants soggy bread pudding, am I right?
- Nutella: Is there even a substitute? Okay, maybe if you’re allergic to hazelnuts or something, you could try another chocolate-hazelnut spread. But honestly, just use Nutella. It’s worth it.
- Strawberries: Fresh is best, but frozen work in a pinch. Just make sure they’re thawed and drained well so you don’t end up with soggy bread pudding. Learned that one the hard way!
- Eggs: Use large eggs. Not like, ostrich-sized, just your standard large eggs. Don’t overthink it.
- Milk: Whole milk makes it extra rich, but you can totally use whatever you have on hand. Skim, 2%, almond milk… it’ll all work.
- Sugar: I usually use granulated sugar, but brown sugar would be delicious too! Whatever floats your boat.
- Vanilla Extract: Don’t skip this! It adds a nice little something-something. I use the real stuff, but imitation is fine too.
Recipe Steps:
- Preheat: Preheat your oven to 350°F (175°C).
- Prepare Bread: Tear the bread into bite-sized chunks.
- Spread Nutella: Generously spread Nutella on the bread chunks.
- Slice Strawberries: Slice the strawberries.
- Combine: In a bowl, mix the Nutella-covered bread and sliced strawberries.
- Whisk Custard: In a separate bowl, whisk together eggs, milk, sugar, and vanilla.
- Soak Bread: Pour the custard over the bread and strawberry mixture, ensuring all bread is soaked. Let it sit for 20 minutes.
- Bake: Pour the mixture into a greased baking dish and bake for 45-50 minutes, or until golden brown and set.
- Cool: Let it cool slightly before serving.
What to Serve It With
Vanilla ice cream is a MUST. Or whipped cream. Or both! A sprinkle of powdered sugar is also nice. And a drizzle of chocolate sauce? Okay, I’m drooling now. Basically, anything that’s sweet and creamy will go perfectly with this. Coffee is great too!
Tips & Mistakes
- Don’t overbake it! You want it to be nice and golden brown, but still slightly gooey in the middle.
- If your bread is really dry, you might need to add a little more milk to the custard.
- If you’re using frozen strawberries, make sure to drain them really well, or your bread pudding will be soggy.
- Don’t be afraid to experiment with different kinds of bread or fruit! I’ve tried it with croissants and raspberries, and it was amazing.
- And for the love of all that is holy, don’t forget the Nutella!
Storage Tips
Okay, so if you actually have leftovers (which is a big “if” in my house), you can store them in the fridge for up to 3 days. Just cover the baking dish with plastic wrap or transfer the bread pudding to an airtight container. You can reheat it in the microwave or oven, but honestly, I usually just eat it cold. It’s surprisingly good straight from the fridge. And yes, I have been known to eat it for breakfast. Don’t judge!
Variations and Substitutions
- Bread: Like I said, challah and brioche are my faves, but croissants, French bread, or even plain old white bread will work.
- Fruit: Raspberries, blueberries, blackberries… go wild! You could even add some chopped bananas or peaches.
- Nutella: Okay, this is a tough one. If you’re really allergic to hazelnuts, you could try a chocolate spread or even peanut butter (but it won’t be the same!).
- Milk: Any kind of milk will work. I’ve even used coconut milk before, and it was delicious!
- Sugar: Honey or maple syrup would be great substitutes for sugar. Just adjust the amount to taste.
- Vanilla: Almond extract would also be yummy! Or, if you’re feeling fancy, you could use a vanilla bean.
Frequently Asked Questions
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Strawberry Nutella Bread Pudding Recipe
Ingredients
Main Ingredients
- 12 ounces French bread cut into cubes
- 1.5 cups whole milk
- 0.5 cup heavy cream
- 1 cup Nutella or other chocolate hazelnut spread
- 3 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup granulated sugar
- 1 cup fresh strawberries sliced
- 0.25 teaspoon salt
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the eggs, sugar, and vanilla extract until well combined.
- Heat the milk and cream in a saucepan over medium heat until just beginning to simmer.
- Gradually whisk the warm milk mixture into the egg mixture.
- Add the Nutella to the mixture and stir until smooth.
- Place the bread cubes in a buttered baking dish. Pour the Nutella mixture over the bread cubes and gently fold in the strawberries.
- Let stand for 10 minutes to allow the bread to absorb the liquid.
- Bake in the preheated oven for 40-45 minutes, or until the pudding is set and the top is lightly browned.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
