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Recipes
Mini breakfast bread pudding with Nutella®

Mini breakfast bread pudding with Nutella

Mini breakfast bread pudding with Nutella®

Desserts | Easy | 45 minutes

Preparation time

10 minutes

Cooking Time

30 minutes

Desserts

Easy

Total time: 45 minutes

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Recipe details

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Ingredients

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2 slices day-old whole wheat bread, cut into ½-inch cubes
10 raspberries
1 large egg
1/3 cup (80 mL) milk
1 tsp (5 mL) vanilla extract
2 tbsp (30 mL) Nutella®
6 roasted hazelnuts

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Directions

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.

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