Last Fall Freddy and I spent a week doing our wine thing in Ft. Lauderdale. One of our favorite restaurants, Valentino’s, is in a tiny strip mall, hole in the wall kind that Florida specializes in. This little gem is a not very well kept secret. We finished dinner by splitting a Nutella Bread Pudding which was over the top decadent. I didn’t get their recipe, but this my version which is just as bad (I mean good!)
I have included a recipe for Nochella which is my version of commercial Nutella. My version has a lot less sugar.
2 cups of raw hazelnuts
1 cup powdered sugar
1/4 cup unsweetened cocoa powder
about 1/4 cup hazelnut oil or vegetable oil
1/2 teaspoon vanilla extract
2 cups heavy cream
1 cup sugar
6 ounces Nochella/Nutella
3 teaspoons instant espresso coffee (I use Medaglia d’Oro)
1 loaf brioche bread, 5 brioche rolls or challah bread (your choice)
1. To make the Nochella: Roast the hazelnuts on a baking pan in a 350 degree oven. Shake a bit after 15 minutes.
2. Using a tea towel, rub as much of the skins off as you can. (they are the bitter part of the nut)
3. Process until they become a paste…hazelnut butter.
4. Add sugar, cocoa and vanilla. Add enough oil by drizzling slowly into the processor until it becomes the right consistency.
5. The Pudding: Slice the loaf or rolls into thin slices and spread half of the slices with Nochella/Nutella. Press the slices together and cut unto 1 inch squares. Arrange tightly in a buttered 6 X 9 ovenproof dish.
6. To make the custard, heat the cream and sugar until the sugar is dissolved. Then add 2 teaspoons of instant espresso coffee and stir. Remove from the heat.
7. Temper the cream and the eggs.
8. Pour over the brioche squares, while pressing down on them so that all is soaked with custard.
9. Place into a larger ovenproof dish (bain marie) and fill with hot water half way up the sides and bake for about 45 minutes. (careful that the top doesn’t burn)
10. Serve with unsweetened whipped cream and sprinkle with the rest of the espresso coffee.