Bread is one of those constant must-haves in our kitchen. The parents have their baguettes toasted with butter and sugar for tea, I have my whites toasted or grilled for sandwich dinners, and ever so now and then all of us make our own signatures with our favourite spreads for breakfast. It shouldn’t come as a surprise now that between three to four different flavours, my choice of spread has always been Nutella.
Hence it is only natural that when I found four bread slices a day past their expiration (shocking, I know!), regardless of the household’s different preferences, I still insisted on having them with Nutella.
Given that it’s been a little more than a year since I posted the recipe for Nutella bread pudding (for one), and yet it remains to be one of the most searched recipes on this site, it definitely calls for a revisit, this time with a larger serving, and some modifications. Or rather, a simple revisit with everything I could find in my pantry. One thing still remains unchanged though, it’s still an ease to bake and eat!
Nutella Chocolate Bread Pudding
4 slices of day-old bread
1 cup chocolate milk
2 tsp sugar
- Preheat oven to 170C.
- Spread Nutella over a slice of bread, roll it up, and cut into four rolls. Place the rolls into a casserole dish.
- In a bowl, whisk egg, chocolate milk and sugar.
- Pour the mixture onto the rolls. Leave aside for about 5 – 10 minutes, for the mixture to be absorbed.
- If desired, you may drizzle some Nutella on top.
- Bake at 170C for 20-30 mins, depending on your preferred consistency. Leave to cool for about 5-10mins.