Riffs on Bread Pudding

Remember the single-serving of blueberry bread pudding I made a couple of weeks ago?  Ever since then, I’ve been completely smitten with the idea of being able to make a bowl of bread pudding, on a moment’s notice, and have it ALL TO MYSELF.

Then yesterday, it finally hit me:  I can make Nutella bread pudding!  For ME!  I’ve seen Nutella bread pudding recipes floating around the blogosphere, but I’ve  never been willing to commit to a whole panful.  It just seemed so decadent.  And . . . and . . . what if we don’t like it?  (Okay, I know that’s not a realistic possibility.  Never mind.)

Anyway, yesterday I baked the bread (‘cuz, yanno, that’s how I roll–you are welcome to buy yours at a store, if you prefer).  Today I cut off a slice, soaked it in a custard that I had spiked with a tablespoon of Nutella, and nuked it.

Oh. My.

Then my rusty old mental wheels started turning.  Wait–I could put in chocolate chips.  Or caramel.  Or almond paste.  Oooh–sub out the half-and-half with coconut milk.  I know–a fluffer-nutter sandwich!  Or . . . a thick layer of raspberry jam.  Mmm.

Then the savory ideas started trickling in:  Shredded gruyere.  Sauteed mushrooms.  Artichoke hearts.  Goat cheese and a shower of olives.  Tapenade.  Caramelized onions.  Crumbled bacon and a handful of corn kernels (wait–did I really just say that?  BACON??  I can’t remember the last time I had bacon in the house.  Clearly, my fantasies are getting out of hand).

So I cut off another slice of bread, and made another pudding.  This one had the plain custard, with little chunks of milk chocolate (feves, not chips, because I think they melt better) scattered throughout.  After I nuked it, I sprinkled a little sugar on top and ran it under the broiler.

Lee loved it.

Now I’m thinking about coconut again.  Maybe I could spread caramel on the bread, and use coconut milk in the custard.  Coconut caramel bread pudding.  Come on, admit it:  you know you want some.

(Thanks to the always-reliable King Arthur Flour for the original recipe; my adaptation is available at the link above.)