Pumpkin Nutella Bread Pudding Posted on December 10, 2013 (February 1, 2021) by Lynna Omg. I`m so sorry for the lack of posts and blog activity in general! I have no idea how bloggers with a full time job keep up with the posts, baking, work, and social stuff outside of it all! Do you guys not sleep? I barely sleep and I still don`t feel like I have enough time! Haha~ Since the holidays are in full swing, I have been baking like crazy, testing and EATING lots of goodies! Unfortunately, it always takes me longer than I expect to post a recipe, even with the crazy amount of baking I`ve been doing. And, this daylight savings thing…? Not working for me. 🙁 By the time I get home from work, it`s pitch dark. I can never take any photos of the food I bake after work. To make up for the natural lighting, I wake up really early (at least to me…hehe) to take photos before rushing off to work. I also have to control myself around all the freshly baked goodies at night, since I need to photograph them the next morning. Talk about crazy self-restraint! Those warm cookies and muffins are extremely tempting after a long day! Okay, so this pumpkin nutella bread pudding is amazing. Pumpkin-everything might be winding down, but trust me, if you have to bake one last pumpkin dessert this season, you`ll want it to be this one. I`m not lying when I say that I basically gobbled this whole pan by myself. I couldn`t help myself, it was so addicting. This recipe is wonderfully simple, which makes it perfect for that Christmas morning breakfast. Or any lovely weekend breakfast. It`s so cold, I love turning on the oven to bake something. You can get out of bed, whip this up quickly, pop it in the oven, and snuggle in bed until it`s done! Then, have breakfast in bed. Doesn`t that sound amazing?? This recipe can transform into a dessert, too! See? It`s so versatile, please don`t pass this up. 🙂 P.S. If you can`t tell, I drizzle that caramel ice cream topping on, basically, everything. Full of yum! Pumpkin Nutella Bread Pudding Adapted: Gourmet Today| Yields: 6-9 servings | Level: Easy | Total Time: 45 minutes | Print Ingredients: § 1 cup heavy cream § ½ cup whole milk § ¾ cup pure pumpkin § 3 tablespoons Nutella spread § ¼ cup brown sugar, lightly packed § ¼ cup granulated sugar § 2 large eggs § 1 large egg yolk § ¼ teaspoon salt § 1 teaspoon ground cinnamon § ¼ teaspoon ground ginger § 1/8 teaspoon allspice § pinch cloves § 5 cups Texas sliced bread (or any crusty bread), cubed § ¼ cup Mini chocolate chips § Caramel ice cream topping (Optional) Materials Needed: – 1 8 inch nonstick square pan – parchment paper/oil to grease – 1 medium bowl – 1 large bowl – 1 whisk – 1 rubber spatula – 1 spoon Directions: 1. Preheat oven to 350°F. Line an 8 inch nonstick square pan with parchment paper/grease well. 2. In a medium bowl, whisk the cream, milk, pumpkin, Nutella, brown sugar, sugar, eggs, yolk, salt, cinnamon, ginger, allspice, and cloves together. 3. In a large bowl, place your cubed bread in. Add the pumpkin/milk mixture. Toss with rubber spatula gently to coat. 4. Transfer to prepared pan. 5. Sprinkle with mini chocolate chips. 6. Bake for 25-30 minutes, or until set. 7. If desired, drizzle with caramel. *Notes: – Serve warm, room temperature, or cold. Recipe can be made in advance and refrigerated.