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Cut bread into 1 cm cubes, fill ramekins half full.Spoon 1 tbsp. nutella into each ramekin, then top with additional bread.In a large measuring cup, whisk sugar, eggs, milk, half and half and vanilla.Pour equal amounts into each ramekin, press bread down, and continue to add until all of the bread is saturated.Cover with plastic wrap and refrigerate for 4-12 hours.Preheat oven to 350*Place ramekins on a baking sheet, place in the oven and cook for 30 minutes, until set in the center and cooked through. Sprinkle with pomegranate arils and serve with pomegranate gelato. |
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Challah Bread Pudding with Nutella