Recipe

Mini breakfast bread pudding with Nutella®

Medium
45 min
Mini breakfast bread pudding with NUTELLA

INGREDIENTS for 2 portions

2 slices day-old whole wheat bread, cut into ½-inch cubes

10 raspberries

1 large egg

1/3 cup (80 mL) milk

1/3 cup (80 mL) milk

1 tsp (5 mL) vanilla extract

2 tbsp (30 mL) Nutella®

6 roasted hazelnuts

nutella – an ingredient to prepare this delicious recipe

To prepare this delicious recipe, 1 tsp of Nutella® per person is enough to enjoy!

STEPS

Preheat oven to 350ºF. Lightly grease 2, 5 ounce ramekins or oven-proof mugs with butter or oil; set aside.

In a medium bowl, toss together bread and raspberries; dividing between the two prepared ramekins or mugs.

In a small bowl, beat egg, milk, sugar, and vanilla until combined; slowly pour over bread and raspberries, dividing evenly between the two.

Bake for 25 to 30 minutes, or until set. Remove from oven and allow to cool for 5 minutes.
To serve, spoon 1 tbsp (15 mL) Nutella® and 3 hazelnuts on each of the puddings. Enjoy warm, with milk and fresh fruit.

RSPO
Good to know

Our palm oil is 100% RSPO certified sustainable and traceable and we are committed to no deforestation.

Rainforest
Good to know

All the cocoa we buy comes from Rainforest Alliance Certified farms.

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