Coffee-Nochella Bread Pudding

Ingredients

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  3 eggs
  
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  2 cups heavy cream
  
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  1 cup sugar
  
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  6 ounces Nochella/Nutella
  
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  3 teaspoons instant espresso coffee ( I use Medaglia d’ Oro)
  
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  I loaf brioche bread, 5 brioche rolls or challah bread (choice)
  
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  whipping cream
  
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  NOCHELLA INGREDIENTS:
  
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  2 cups of raw hazelnuts
  
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  1 cup powdered sugar
  
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  1/4 cup unsweetened cocoa powder
  
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  about 1/4 cup hazelnut oil or vegetable oil
  
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  1/2 teaspoon vanilla extract
  

Directions

1. Slice the loaf or rolls into thin slices and spread half of the slices with Nutella/ Nochella. Press the slices together and cut into 1 inch squares. Arrange tightly in a buttered 6 X 9 ovenproof dish. See bottom for Nochella recipe.
2. 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.
3. Temper the cream and the eggs.
4. Pour over the brioche squares, while pressing down on them so that it is all soaked with custard.
5. Place into a larger ovenproof dish(like a casserole) and fill with hot water half way up the sides and bake in a 350 degree oven for about 45 minutes. (careful that the top doesn’t burn) This method is called a bain-marie.
6. Serve with unsweetened whipped cream and sprinkle with the rest of the espresso coffee. (the unsweetened cream is a nice foil to the super sweet pudding)
7. To make the NOCHELLA: Roast the hazelnuts on a baking pan in a 350 degree oven. (shake a bit after 15 minutes) Using a tea towel, rub as much of the skins off as you can.
8. Process until they become a paste…hazelnut butter.
9. Add sugar, cocoa and vanilla. Add enough oil by drizzling slowly into the processor until it becomes the right consistency.