Chocolate Hazelnut Coffee Bread Pudding
Transform your dessert game with this irresistible Chocolate Hazelnut Coffee Bread Pudding—a decadent fusion of rich flavors and creamy textures that will delight your taste buds. Made with cubes of tender brioche or challah, this elevated bread pudding features a luscious coffee-infused custard that’s blended with hazelnut spread for a nutty depth. Semi-sweet chocolate chips and crunchy toasted hazelnuts add bursts of sweetness and texture, while a light dusting of powdered sugar makes it picture-perfect. Baked to golden perfection, this dessert is as comforting as it is elegant. Enjoy it warm, topped with whipped cream or vanilla ice cream for the ultimate indulgence. Perfect for brunch gatherings or evening treats, this recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 8 cups Stale bread (preferably brioche or challah)
- 2 cups Whole milk
- 1 cup Heavy cream
- 1 tablespoon Instant coffee granules
- 1 cup Granulated sugar
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 1 cup Hazelnut spread (e.g., Nutella)
- 1 cup Semi-sweet chocolate chips
- 1 quarter cup Toasted hazelnuts, chopped
- 2 tablespoons Powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or cooking spray.
Cut the stale bread into 1-inch cubes and set them aside in a large mixing bowl.
In a medium saucepan, heat the milk, heavy cream, and instant coffee granules over medium heat until the mixture is warm (don't let it boil). Stir to dissolve the coffee granules, then remove from heat.
In a separate bowl, whisk together the granulated sugar and eggs until smooth. Gradually add the warmed milk mixture to the eggs while continuously whisking to prevent the eggs from curdling.
Stir in the vanilla extract and hazelnut spread until fully combined and smooth.
Pour the custard mixture over the bread cubes in the mixing bowl. Toss gently to evenly coat the bread, and let it sit for 10 minutes to absorb the liquid.
Fold in the chocolate chips and half of the chopped hazelnuts.
Transfer the mixture to the prepared baking dish, spreading it out evenly. Sprinkle the remaining chopped hazelnuts on top.
Bake in the preheated oven for 45-50 minutes, or until the top is golden and the pudding is set but still slightly soft in the center.
Allow the bread pudding to cool for 10 minutes before serving. Dust with powdered sugar and serve warm. Optionally, pair with whipped cream or a scoop of vanilla ice cream for extra indulgence.
Nutrition Facts
Calories |
1350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 27.1 g | 135% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 1038 mg | 45% | |
| Total Carbohydrate | 181.7 g | 66% | |
| Dietary Fiber | 7.4 g | 27% | |
| Total Sugars | 77.3 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 239 mg | 18% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 558 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
