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.