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Rose Scented Nutella Brioche Pudding

Brioche crusts, Nutella, rose water, and bananas make this brioche pudding a creamy decadent dessert perfect for a dinner party.
Course Dessert
Cuisine American, Experimental
Level Beginner
Main Ingredient Chocolate
Diet Pescatarian, Vegetarian


  • 2 cups milk whole
  • 3 eggs large
  • cups Nutella
  • 2 teaspoons rose water
  • 1 banana ripe
  • 1 loaf The crust off of brioche (or about 3 C of hand torn brioche)
  • 1 cup heavy cream
  • 3 tablespoons evaporated cane sugar powdered
  • 1 rose water rose water


  • Whisk the milk, eggs, Nutella, and rose water together together in a bowl. Add the brioche and put it in the refrigerator for at least 2 hours (or preferably overnight).
  • Preheat the oven to 350 degrees F.
  • Slice up the banana and toss with the soaked brioche. Spread the bread and bananas in an even layer in a square 9 x 9 baking pan and pour over any remaining liquid from the bowl. Bake for 20-30 minutes or until an instant read thermometer reads 165 degrees F in the center of the pudding (it may still be a bit jiggly in the middle).
  • Whip the cream until it starts to firm up, then add the powdered sugar and rose water and continue to whip until it's firm.
  • You can serve the pudding right away (when it's still saucy), or wait till it cools to room temperature and sets up a bit more. To serve, slice and scoop the pudding onto plates and top with a dollop of rose flavoured cream.