Bread pudding is one of the staple dessert dishes that you think of when cold weather hits. It is heavy, rich, and filling. All the key components to satisfy your needs on a chilly day. Normally a bread pudding consists of cubed bread and a custard that is then baked in a water bath. The water bath is there mainly to help put moisture in the air and to not dry out your delicious oven-baked bread pudding.
The Thermodyne Difference – Baking Bread Putting with Nutella
It wouldn’t be a Chef Hacks Recipe Blog if we didn’t mention using a favorite piece of equipment; the Thermodyne slow cook and hold oven. In this recipe using Nutella, we will be cooking the dessert using sous vide and getting a greater yield and texture all around, but more on that later. For now, here is what we’ll need to get started on the Hawaiian bread recipe with Nutella:
20 Ea. Kings Hawaiian Rolls
4 Ea. Whole Eggs
½ Tea. Cinnamon
1 C. Heavy Whipping Cream
2 Tbl. Corn Syrup
½ C. White Sugar
1 Tea. Vanilla Extract
½ C. Nutella
Let’s Get Cooking
- Cut the King’s Hawaiian Bread into small cubes and allow them to sit overnight, uncover them at room temperature. This will help them dry out and in turn, be able to absorb more custard.
- Combine remaining ingredients into a bowl and mix well.
- Add in the breadcrumbs and allow it to sit for 20 minutes.
- Using heavy-duty plastic wrap, form the bread pudding mixture into a log using the plastic wrap. Pinch off the sides and roll. Poke holes in the plastic if need be to let the air escape. Use several layers to wrap the log.
- Place the log of bread pudding into a preheated 220° Thermodyne and let it cook for 5 hours.
- After 5 hours, remove and refrigerate overnight.
- The next day, slice the bread pudding into medallions. This will give you the best yield and avoid the crusty or burnt edges. Microwave for 30 seconds.
- Serve topped with more Nutella drizzle, candied nuts, or ice cream.