Warm, chocolate Nutella Bread Pudding is destined to put the shimmy back into your step even during these frigid, cold winter months. Heat up for breakfast, sprinkle with powdered sugar and eat slowly or it will be gone before you know it.
I am pretty sure I have the winter slumps guys.
I dream of spring morning, noon, and night. But at what cost? Why am I wishing away pieces of my days regardless if they are filled with darkness, frigid temperatures, ice, and snow?
I tried to visualize the energy that was binding me from enjoying every day. That was washing away all the energy that I only seemed to have in short supply. Bits and bobs of life force would come in during certain parts of the day and I would be able to bee-bop my way through the rest of my existence. But the rest of the time was spent wrapped in the covers, in the confines of my winter hibernation fort as I just wanted the rest of the season to end and to wake again to a sunny 75 degrees.
I’ve collected these moments into memory over the last couple of weeks. Over the last two years, our winters have been worse than it’s been for awhile. We’ve had many a mild disposition for winter weather in past years and yet we still state our grievances.
What I have collected from these memories and what surprised even myself was my adaptation and gratitude for what is now considered to me just another passing season.
Instead of resisting it, I am learning to embrace it. I have found those small bits and pieces of life energy that I recognized in myself and started to sprinkle it into my thoughts about our winters here in Pennsylvania, which in comparison to many other places around the globe, are nothing to get angry about.
Everyday, I look around at the Earth and recite one piece of gratitude that I feel about this particular season. Some days can be more difficult than others. Most days, I still want to live in my hibernation fort and forget that winter ever exists.
But, I throw the covers off of my head, place my hands in a prayer at my heart.
“Today, I am thankful for warm soups.”
“Today, I am grateful for my warm bed.”
My thought for today was, “Today I am thankful for Nutella.” As I took a big spoon into the mammoth container. It reminded me of the bread pudding I made for Valentine’s Day.
I used eggy Challah bread for this recipe because it’s rich and soaks up all the custard filling creating a super soft bread pudding. Baking it into my cast iron skillet really gave this a rustic quality while I made sure to really press the bread cubes into the custard and let sit for 15-30 minutes to allow the flavors to really meld together.
I left the cubes large enough so that the resulting bread didn’t end up mushy and you were able to taste each bite.
Nutella Bread Pudding
Adapted From America’s Test Kitchen
1 loaf of challah bread, cut into cubes (My loaf was 14 ounces)
1-1/2 cups heavy cream
2 cups whole milk
1-1/2 cup Nutella Spread
3/4 cup granulated sugar
1/4 cup brown sugar
2 teaspoons vanilla extract
3 finger pinch of salt
1 cup semi-sweet chocolate chips, divided
Preheat oven to 350 degrees. Butter a baking dish or cast iron skillet & set aside.
Cut bread into cubes and place into your prepared pan.
In a large bowl, mix together the eggs, cream, milk, Nutella spread, sugars, vanilla & salt.
Top the bread cubes with half the semi-sweet chocolate chips & then pour the custard mixture over the bread cubes until submerged. Sprinkle over the remaining chocolate chips.
Gently pat down the bread with a spatula so that all the bread soaks up the custard. Allow to sit for 15 minutes to allow the flavors to meld together.
Place into your preheated oven and bake for 40 minutes -1 hour or until the middle is set and the edges are crisp.
Sprinkle with powdered sugar & serve warm.…Continue reading