Hazelnut Chocolate Swirl Bread Pudding

Hazelnut Chocolate Swirl Bread Pudding: A Decadent Dessert Delight

If you’re a lover of rich, creamy desserts with a nutty twist, then Hazelnut Chocolate Swirl Bread Pudding is the ultimate comfort treat for you. This luxurious dessert combines the warm, homely essence of traditional bread pudding with the indulgent flavors of chocolate and roasted hazelnuts. Perfect for holiday dinners, weekend gatherings, or as a show-stopping finale to a dinner party, this dessert bridges the gap between rustic charm and gourmet elegance. Imagine soft, custard-soaked bread ribbons swirled with molten chocolate and studded with crunchy toasted hazelnuts—every bite is pure bliss.

The History of Bread Pudding

Bread pudding has humble origins dating back to medieval Europe, where frugal households sought ways to use up stale bread rather than waste it. Known in England as “poor man’s pudding,” it was originally made with breadcrumbs, milk, eggs, sugar, and spices like cinnamon and nutmeg. Over time, the dish evolved, spreading across continents through colonization and migration. In France, it became clafoutis-inspired custards; in Latin America, versions like capirotada emerged during Lent; while in the American South, particularly New Orleans, bread pudding transformed into a decadent dessert often drenched in whiskey or bourbon sauce.

The modern iteration of bread pudding embraces innovation. Chefs and home bakers alike have elevated the classic recipe by incorporating premium ingredients such as dark chocolate, exotic spices, liqueurs, and nuts. The addition of hazelnuts and chocolate swirls pays homage to iconic flavor pairings found in confections like Nutella, which itself was born from post-war cocoa shortages in Italy when Pietro Ferrero began blending hazelnuts with chocolate to stretch supplies. Today’s Hazelnut Chocolate Swirl Bread Pudding is thus a delicious fusion of European tradition, culinary ingenuity, and contemporary decadence.

Ingredients Breakdown

Creating an unforgettable Hazelnut Chocolate Swirl Bread Pudding begins with understanding each ingredient’s role in building texture, richness, and depth of flavor. Here’s a detailed breakdown:

• Day-Old Bread (10–12 oz): Preferably brioche, challah, or French bread—rich, eggy breads absorb custard beautifully without disintegrating. Slightly stale bread holds its structure better during baking.
• Whole Milk (2 cups): Provides creaminess and helps carry flavors throughout the custard base.
• Heavy Cream (1 cup): Adds luxurious richness and contributes to a silky-smooth texture.
• Large Eggs (4): Act as the binding agent, giving the pudding its set structure while adding protein-rich density.
• Granulated Sugar (¾ cup): Sweetens the custard and balances the bitterness of dark chocolate.
• Vanilla Extract (2 tsp): Enhances overall aroma and complements both chocolate and hazelnut notes.
• Ground Cinnamon (½ tsp): Introduces warmth and complexity, enhancing the dessert’s cozy character.
• Salt (¼ tsp): Crucial for balancing sweetness and intensifying other flavors.
• Dark Chocolate (8 oz), chopped or high-quality chips: Use at least 60% cacao for a deep, slightly bitter contrast that doesn’t overpower.
• Toasted Hazelnuts (1 cup), roughly chopped: Roasting brings out their natural oils and nuttiness. Skinning them (optional) gives a smoother mouthfeel.
• Nutella or Hazelnut Spread (½ cup): Used for swirling—it melts into luscious ribbons of chocolate-hazelnut goodness.
• Optional Additions: Orange zest (1 tsp) for brightness, espresso powder (1 tsp) to deepen chocolate flavor, or a splash of Frangelico (½–1 oz) for adult sophistication.

Step-by-Step Recipe

1. Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or a deep 2-quart casserole dish with butter or non-stick spray. For easy removal, line the dish with parchment paper leaving overhang on two sides.
2. Prepare the Bread: Cut 10–12 ounces of day-old bread into ¾-inch cubes. Spread them evenly on a baking sheet and toast in the preheating oven for 10 minutes until dry but not browned. This step ensures optimal absorption without sogginess.
3. Toast the Hazelnuts: On another tray, spread raw hazelnuts and toast for 8–10 minutes until fragrant and skins begin to crack. Rub them in a clean kitchen towel to remove most of the loose skins, then chop coarsely. Set aside.
4. Warm the Dairy Mixture: In a medium saucepan over low heat, combine milk and heavy cream. Heat just until steaming (do not boil), about 5 minutes. Remove from heat.
5. Mix Wet Ingredients: In a large bowl, whisk together eggs, sugar, vanilla extract, cinnamon, and salt until smooth and slightly pale. Slowly pour in the warm milk mixture while whisking constantly to temper the eggs and prevent scrambling.
6. Assemble the Base: Place the dried bread cubes in the prepared baking dish. Pour the custard mixture evenly over the bread, pressing down gently with a spatula to ensure all pieces are submerged. Let soak for 20–30 minutes, occasionally pushing down any floating bread.
7. Add Chocolate and Nuts: Sprinkle chopped dark chocolate and toasted hazelnuts evenly over the soaked bread. Gently press in so they integrate into the layers.
8. Create the Swirl: Dot spoonfuls of Nutella or hazelnut spread across the surface. Use a knife or skewer to gently swirl the spread into the custard in figure-eight motions—don’t overmix, you want marbled pockets of flavor.
9. Bake Until Set: Place the dish in the center of the oven and bake for 45–55 minutes, or until the top is golden brown and the center is just set (a knife inserted should come out mostly clean). If the top browns too quickly, tent loosely with aluminum foil.
10. Cool Before Serving: Allow the bread pudding to rest for at least 15–20 minutes after baking. This allows the custard to firm up slightly for cleaner slicing.

Tips for Perfection

• Use Stale Bread: Fresh bread turns mushy. If you don’t have stale bread, cube fresh bread and leave it uncovered overnight or toast lightly as described.
• Don’t Skip Toasting Hazelnuts: Raw hazelnuts lack depth. Toasting enhances their earthy, sweet profile dramatically.
• Temper Eggs Carefully: Always add warm dairy to eggs slowly while whisking to avoid curdling.
• Avoid Over-Soaking: While soaking is essential, exceeding 30 minutes may lead to oversaturation. Check periodically.
• Swirling Technique Matters: Gentle swirls create visual appeal and flavor bursts. Over-swirling blends everything too uniformly.
• Bake Until Just Set: Overbaking leads to dryness. The pudding will continue to set as it cools.
• Serve Warm: Reheat individual portions briefly in the microwave if serving later. Cold bread pudding lacks textural magic.

Variations and Customizations

This recipe is incredibly adaptable based on dietary needs, seasonal ingredients, or creative inspiration:

• Gluten-Free Version: Substitute gluten-free brioche or challah-style bread. Ensure all other ingredients (like spreads) are certified GF.
• Dairy-Free Option: Replace milk with full-fat coconut milk and heavy cream with cashew cream or commercial plant-based whipping cream. Use dairy-free chocolate and Nutella alternatives.
• Vegan Twist: Use flax eggs (4 tbsp ground flaxseed + 10 tbsp water), almond milk, coconut cream, and vegan chocolate. Choose a plant-based hazelnut spread.
• Boozy Upgrade: Add 1–2 tablespoons of Frangelico, Kahlúa, Grand Marnier, or rum to the custard for a spirited kick.
• Fruit Infusion: Layer in halved raspberries, sliced bananas, or poached pears before adding the custard for fruity contrast.
• White Chocolate Variation: Swap dark chocolate for white chocolate and add macadamia nuts for a tropical flair.
• Mini Individual Servings: Bake in ramekins (30–40 minutes) for elegant single portions—great for dinner parties!
• Savory-Sweet Fusion: Reduce sugar to ¼ cup, omit chocolate, and add Gruyère, caramelized onions, and thyme for brunch style.

Health Considerations and Nutritional Value

While undeniably indulgent, this dessert can be enjoyed mindfully. Here’s a nutritional estimate per serving (based on 12 servings):

• Calories: ~380 kcal
• Fat: 22g (Saturated: 10g)
• Carbohydrates: 38g (Fiber: 3g, Sugars: 20g)
• Protein: 8g
• Cholesterol: 120mg
• Sodium: 180mg

Health Notes:

• Rich in Healthy Fats: Hazelnuts provide monounsaturated fats, beneficial for heart health and satiety.
• Antioxidants from Dark Chocolate: Contains flavonoids linked to improved circulation and reduced inflammation.
• Calcium & Vitamin D: From dairy sources, supporting bone health.
• High in Calories & Sugar: Best served in moderation—ideal as an occasional treat rather than daily consumption.
• Egg Allergies: Not suitable for those with egg allergies unless substituted properly.
• Lactose Sensitivity: May cause discomfort; consider lactose-free milk or plant-based alternatives.

To make it slightly healthier, reduce sugar by ¼ cup, use semi-skimmed milk instead of cream, increase whole grain bread content, and boost fiber with chia seeds (1 tbsp added to custard).

Full Ingredient List

• 10–12 oz (about 6 cups) cubed day-old brioche, challah, or French bread
• 2 cups whole milk
• 1 cup heavy cream
• 4 large eggs
• ¾ cup granulated sugar
• 2 teaspoons pure vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon fine sea salt
• 8 oz high-quality dark chocolate, finely chopped or in chips
• 1 cup raw hazelnuts, toasted, skinned, and roughly chopped
• ½ cup Nutella or artisanal hazelnut-chocolate spread
• Butter or cooking spray (for greasing pan)
• Optional: Zest of 1 orange, 1 tsp espresso powder, ½ oz Frangelico

Detailed Directions

1. Preheat and Prep: Position oven rack in the center. Preheat oven to 350°F (175°C). Generously grease a 9×13-inch ceramic or glass baking dish with softened butter or non-stick spray. Optionally, line with parchment paper for lift-out ease.
2. Dry the Bread: Spread cubed bread in an even layer on a rimmed baking sheet. Bake for 10 minutes, tossing halfway, until dry and crisp but not colored. Remove and let cool completely.
3. Toast Hazelnuts: Spread raw hazelnuts on a separate baking sheet. Toast in the same oven for 8–10 minutes until golden and aromatic. Transfer to a clean cotton towel, fold over, and rub vigorously to remove loose skins. Chop coarsely and set aside.
4. Heat Dairy: In a saucepan, combine milk and heavy cream. Warm over medium-low heat until steam rises and tiny bubbles form around the edges (scalding point, ~180°F). Do not boil. Remove from heat immediately.
5. Whisk Custard Base: In a large mixing bowl, beat eggs with sugar, vanilla, cinnamon, and salt until well blended and slightly frothy. Slowly drizzle in the hot milk mixture, whisking continuously to avoid cooking the eggs.
6. Combine Bread and Custard: Transfer dried bread cubes to the prepared baking dish. Pour custard evenly over the bread. Use a silicone spatula to press down, ensuring all bread is saturated. Let stand for 25 minutes, pressing once midway.
7. Incorporate Mix-ins: Evenly sprinkle chopped dark chocolate and toasted hazelnuts over the soaked bread. Press lightly to embed.
8. Swirl in Nutella: Drop tablespoon-sized dollops of Nutella across the surface. Using a butter knife or thin skewer, draw gentle swirls in a zig-zag or spiral pattern. Stop when you achieve a marbled effect—do not blend completely.
9. Bake to Golden Perfection: Place dish in oven and bake for 45–55 minutes. The pudding is done when the center jiggles slightly but a knife inserted near the middle comes out with moist crumbs (not wet custard). Top should be puffed and golden brown.
10. Cool and Serve: Remove from oven and let rest for 15–20 minutes. This settling period improves sliceability. Serve warm, optionally dusted with powdered sugar, drizzled with extra Nutella, or topped with whipped cream, vanilla ice cream, or a caramel-hazelnut sauce.

Frequently Asked Questions (FAQ)

Can I make this ahead of time?
Yes! Assemble the entire dish (without baking), cover tightly, and refrigerate overnight. Let sit at room temperature for 20 minutes before baking as directed—may need 5–10 extra minutes in the oven.

Can I freeze Hazelnut Chocolate Swirl Bread Pudding?
Absolutely. Cool completely, wrap tightly in plastic and foil, and freeze for up to 3 months. Thaw in the fridge overnight and reheat in a 325°F oven until warmed through (20–30 minutes).

Why did my bread pudding turn out soggy?
Likely causes: using fresh bread, under-toasting, insufficient baking time, or over-soaking. Always use stale or toasted bread and bake until the center is just set.

Can I use Nutella as the only chocolate source?
You can, but pure Nutella may make the pudding overly sweet and oily. We recommend combining it with chopped dark chocolate for balanced flavor and texture.

What bread works best?
Eggy, enriched breads like brioche, challah, or panettone work best due to their ability to absorb custard while maintaining structure. Avoid dense whole wheat or sourdough unless mixed with softer varieties.

Can I make this without nuts due to allergies?
Yes. Omit hazelnuts entirely and replace with chocolate chips or toasted oats for crunch. Use a nut-free chocolate spread if needed.

How do I store leftovers?
Cover and refrigerate for up to 4 days. Reheat in the microwave (30–60 seconds) or oven (300°F for 15 minutes) until warm.

Is bread pudding supposed to be jiggly?
The center should have a slight jiggle when removed from the oven—it will continue to set as it cools. If liquid pours out, it needs more time.

Summary

Hazelnut Chocolate Swirl Bread Pudding is a sumptuous blend of creamy custard-soaked bread, molten chocolate, and crunchy toasted hazelnuts swirled with Nutella for irresistible marbling. Luxurious yet comforting, it transforms simple leftovers into a restaurant-worthy dessert that delights crowds and satisfies sweet cravings.