Nutella Bread Pudding - Nutella Week #3

Rarely, the man remembers what I bake.
He tends to not know what food is in the house and eats what I serve him.

He knows I'm baking when he sees me doing it, but doesn't remember, won't go looking, won't bother until I asks him if he wants a serving, of which the usual answer will be yes.

But no... not with this. Hahaha.
I baked this in the morning, and served it for breakfast. The kids weren't in, so we can't finish it.
That night after dinner, he asked me if I still have that thing... that thing I served him that morning. He doesn't know what are the names of my bakes, haha.
And the following night, he asked again.

He kept on telling me, he likes it a lot.
It's actually quite rich, that's why!

I am surprised, pretty much am, still am, hahaha!

I tried to do a cris-cross pattern with the nutella sandwiches, but it didn't quite come out the way I wanted.
I was thinking twice about sharing this recipe, since the outlook is not as expected. But my man likes it sooo much. Who knows there's some of you out there will be smitten by it as well.

So, if you don't want to spend the time doing what I did, just coarsely cut up the sandwiches and dump them into the pan. After all... they are all going into the tummy :)

Nutella Bread Pudding
by WendyinKK

8 slices of sandwich bread*
4 Tbsp of Nutella

200ml whipping cream
100ml milk
2 eggs
1/2 tsp vanilla extract

2 Tbsp sugar for sprinkling
Butter to grease pan

1. Spread one slice of bread with Nutella and top with another slice to create a sandwich. Make 4 sandwiches in total. Freeze for 10 minutes.
2. Remove one piece of sandwich from freezer. Trim the sides off, and cut each sandwich into 16 pieces.
3. Grease a 6X8 inch baking tray or a 7 inch square pan. Arrange the small pieces of sandwiches in the pan (refer to picture).
4. Beat cream, milk, eggs, and vanilla extract together. Pour 1/3 of the mixture over the bread. When you see the custard mixture has been absorbed, and pour the another 1/3. Wait for half an hour and pour the balance over. Let the bread sit for 1 hour or overnight in the fridge (covered)
5. Preheat oven at 180C. Prepare boiling water for waterbath.
6. Sprinkle sugar over the bread and bake the bread pudding in  water bath for 45-50 minutes, or until the surface is golden to your liking.

*Use bread that is a few days old for best custard absorption. I prefer Massimo for thicker slices, Gardenia is slightly too thin