Mini breakfast bread pudding with NUTELLA®

diff
2 port
8 ingr
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
2 tbsp (15 mL) granulated sugar
1 tsp (5 mL) vanilla extract
2 tbsp (30 mL) NUTELLA®
6 roasted hazelnuts

STEPS

Step 1

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

Step 2

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

Step 3

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

Step 4

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.