Raspberry Nutella Bread Pudding

Raspberry Nutella Bread Pudding recipe

{Michelle Ramsay} Ingredients 8 slices white bread 1/2 cup Nutella 1/4 cup raspberry jam 1 1/2 cups whole milk 2 tablespoons cream 1/3 cup sugar, plus more for dusting 2 eggs 1 teaspoon vanilla Directions Heat the oven to 350F/180C and spray a 9"x9" pan with non-stick cooking spray. Spread the Nutella evenly over four slices of the bread. Spread the raspberry jam on the other four slices of bread. Combine the bread into four Nutella and Raspberry jam sandwiches. Slice each sandwich into four triangles and tuck them into the prepared pan so the points face up. Whisk together the milk, cream, eggs, sugar, and vanilla and pour it over the sandwiches. Dust the top with extra sugar then let stand for ten minutes. Bake the pudding for 30 to 35 minutes, or until the custard is set and it reads an internal temperature of 160F/70C. Allow to cool for ten minutes before serving. Enjoy! Servings Serves 6