Method

Bread Pudding Preparation

Prepare the Bread

Preheat the oven to 350°F (175°C). Tear the bread into bite-sized pieces and place them in a large mixing bowl.

Mix Wet Ingredients

In a separate bowl, whisk together the milk, heavy cream, granulated sugar, eggs, vanilla extract, and Frangelico until well combined.

Combine Bread and Mixture

Pour the milk mixture over the bread pieces and gently fold until all the bread is soaked. Allow it to sit for 15 minutes.

Add Nutella

Add the Nutella to the soaked bread mixture and fold gently until it is evenly distributed.

Bake

Transfer the mixture into a greased baking dish and bake for 45-50 minutes or until the top is golden brown and a knife inserted in the center comes out clean.

Crème Anglaise Preparation

Heat the Cream and Milk

In a saucepan, combine the heavy cream and milk. If using a vanilla bean, split it and scrape the seeds into the mixture along with the pod. Heat over medium heat until just simmering.

Whisk Egg Yolks

In a separate bowl, whisk the egg yolks and granulated sugar until pale and creamy.

Temper the Egg Yolks

Slowly pour the hot cream mixture into the egg yolks while whisking continuously to temper them.

Cook the Mixture

Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon. Do not let it boil.

Strain and Cool

Strain the crème anglaise through a fine mesh sieve into a bowl to remove any lumps and the vanilla pod. Let it cool completely.

Serving

Plate the Dish

Cut the baked bread pudding into squares and place them on dessert plates.

Add Crème Anglaise

Pour a generous amount of crème anglaise around the bread pudding.

Garnish

Top with chopped roasted hazelnuts and a scoop of vanilla gelato.

Serve

Enjoy your delicious Budino di Pane alla Gianduia!

Budino Di Pane Alla Gianduia Recipe