Mini breakfast bread pudding with NUTELLA®

2
8
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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.