Strawberry Nutella Bread Pudding Recipe

16 Servings
Prep Time 10 minutes
Cook Time 1 hour
Rest 15 minutes
Total Time 1 hour 25 minutes

Strawberry Nutella Bread Pudding is the ultimate sweet breakfast treat with buttery bread; sweet strawberries; and rich, chocolatey sauce!

Each time there’s a holiday or family get-together at our house, it’s a welcome opportunity to try out new, delicious breakfast bakes. This Chocolate Bread Pudding is one of our new favorites. It’s made with creamy custard, simple white bread, and tasty strawberries. Then that’s topped with a rich Nutella sauce that’s sure to make this Strawberry and Chocolate Pudding a huge hit with everyone.

The simple base of bread pudding is the perfect recipe to experiment with. The tender bread base is great to add your favorite treats to for even sweeter recipes. If you want to try more twists on the simple recipe try our Oreo Bread Pudding next.

It’s hard to go wrong with the chocolate and nutty flavors of Nutella. Making bread pudding with Nutella takes two wonderful things and throws them together. With a delicious strawberry and hazelnut recipe that oozes chocolate, you have a pudding that’s worthy of any holiday or special occasion.

Strawberry Nutella Bread Pudding serving on plate with Nutella sauce

Sabrina’s Strawberry Nutella Bread Pudding Recipe

This delightful dessert combines the sweet freshness of strawberries with the creamy richness of Nutella. The primary steps involve layering cubed bread and fresh strawberries, then pouring a luscious egg and milk mixture over them. Baking yields a golden, custardy texture. The Nutella sauce, a decadent addition, is made by melting chocolate chips into warm cream, then blending in Nutella for a silky-smooth finish.

If you’ve tried Traditional Bread Pudding, this Nutella and Strawberry version takes it to a whole new level with rich, creamy, addictive flavors. It’s perfect for a weekend or holiday Breakfast, or to serve as a Dessert.

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Can This Be Made Ahead of Time?

Yes, Strawberry Nutella Bread Pudding can be made ahead of time by refrigerating it overnight after assembling or by baking it ahead and reheating when needed.

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  • 16 ounces Sandwich Bread: Day-old bread provides structure and absorbs the custard mixture, giving the pudding its signature texture. You can use any type of white or wheat bread for variation.
  • 2 cups Fresh Strawberries: These add a burst of fruity sweetness and a vibrant color to the pudding. Frozen strawberries can be substituted when fresh ones are unavailable.
  • ¼ cup Unsalted Butter: Melted butter enriches the pudding, contributing a buttery flavor.
  • 8 Large Eggs: Eggs act as a binding and thickening agent, creating a creamy, custard-like consistency.
  • 4 cups Whole Milk: Whole milk adds creaminess and richness to the custard base. You can use lower-fat milk alternatives, but the result will be less creamy.
  • ¾ cup Sugar: Sugar sweetens the pudding, balancing the flavors. Adjust the amount based on your preferred level of sweetness.
  • 1 teaspoon Vanilla Extract: Vanilla extract enhances the overall flavor with its warm and aromatic notes. Vanilla essence can be used as a substitute.

For Nutella Sauce:

  • 1 cup Semi-Sweet Chocolate Chips: Chocolate chips create a rich and chocolatey sauce. You can use dark or milk chocolate chips for different flavor profiles.
  • 1 ½ cups Heavy Cream: Heavy cream makes the sauce velvety and indulgent. Half-and-half can be used for a slightly lighter option.
  • 1 cup Nutella: Nutella adds a nutty and hazelnut flavor to the sauce, making it unique. Hazelnut spread or chocolate hazelnut spread can be substituted if needed.
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Kitchen Tools & Equipment

  1. Mixing Bowl: A large mixing bowl is essential for whisking together the egg and milk mixture and ensures even distribution of flavors. Choose a sturdy, deep bowl to prevent spills, and a non-slip base for stability.
  2. Baking Dish (9×13 inches): This rectangular baking dish is perfect for baking the bread pudding. It provides ample space for layering the ingredients and allows for even cooking. Grease or use baking spray to prevent sticking.
  3. Whisk: A whisk helps combine the ingredients for the egg and milk mixture thoroughly. Use a wire whisk for efficient mixing and to break down any lumps in the custard mixture.
  4. Microwave-Safe Bowl: You’ll need this for melting chocolate chips and heavy cream to create the Nutella sauce. Ensure it’s microwave-safe and large enough to accommodate the ingredients without overflowing.
Strawberry Nutella Bread Pudding in baking dish before baking
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How to Make

Time needed: 1 hour and 25 minutes.

  1. Preparing the Bread

    Bread Puddings are made best with older bread that’s slightly stale. Using stale bread will help it to absorb the custard mixture. You can still make Strawberry Nutella Bread Pudding with fresh white sandwich bread. Leave the bread out overnight, or cut it into smaller pieces and put it on a baking sheet to toast. Toast the bread pieces in the oven for 10-15 minutes to dry them out.

  2. General Prepping

    Start by preheating your oven and prepping the baking dish with cooking spray so the Bread Pudding won’t stick to the pan. Then slice the strawberries, break the bread into cubes, and heat the butter in the microwave to melt it.

  3. Layering

    Put a layer of bread cubes, then strawberries, then more bread, topped with strawberries in even layers in the baking dish.

  4. Making the Custard Base

    In a mixing bowl combine 4 tablespoons butter, 8 whole eggs, 4 cups milk, ¾ cups sugar, and 1 teaspoon vanilla extract. Whisk eggs and other ingredients until well combined. Pour the custard mixture from the medium bowl over the bread layers. Let the custard soak into the bread for another 15 minutes.

  5. Baking

    Cook for 60-70 minutes. Take it out of the oven as the top of the Strawberry Bread Pudding becomes golden brown on top.

  6. Making the Ganache

    Add chocolate chips and heavy cream to a small bowl that’s microwave-safe. Microwave for 60 seconds until melted, then let them sit undisturbed for 2 minutes. Next, add the Nutella and whisk until combined.

  7. Serve & Enjoy

    Slice the pudding up and drizzle easy Nutella ganache over each pieces. Enjoy!

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Nutritional Facts

Nutrition Facts
Strawberry Nutella Bread Pudding
Amount Per Serving
Calories 460 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 17g106%
Cholesterol 138mg46%
Sodium 219mg10%
Potassium 332mg9%
Carbohydrates 46g15%
Fiber 3g13%
Sugar 29g32%
Protein 10g20%
Vitamin A 656IU13%
Vitamin C 11mg13%
Calcium 202mg20%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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  • Whipped Cream: You can make delicious whipped cream to top off the dessert with powdered sugar, vanilla, and heavy cream.
  • Chocolate glaze: Instead of Nutella, you can make a regular Chocolate Glaze or white chocolate sauce to drizzle on top.
  • Buttermilk syrup: You could also make Buttermilk Syrup using ½ cup butter, 1 cup granulated sugar, ½ cup buttermilk, 1 teaspoon vanilla, and 1 teaspoon baking soda.
  • Vanilla Ice Cream: For a gorgeous dessert top off the Nutella Bread Pudding with Vanilla Ice Cream.
  • Strawberry Jam: You could also make some homemade Strawberry Jam to top the Strawberry Bread Pudding off with even more delicious, fruity flavor.
Strawberry Nutella Bread Pudding in baking dish
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How to Store

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Storing Leftovers

To keep your Strawberry Nutella Bread Pudding fresh, cover the leftover portion with plastic wrap or aluminum foil and refrigerate it within two hours of baking. Store it in an airtight container.

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Freezing Extras

To freeze leftover Strawberry Nutella Bread Pudding, wrap it tightly in plastic wrap and then in aluminum foil or place it in an airtight container. Properly sealed, it can be stored in the freezer for up to 3 months. Simply thaw in the fridge overnight before serving!

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Frequent Questions

How can I prevent the top of the pudding from overbrowning while baking?

To avoid excessive browning, you can cover the baking dish with aluminum foil during the last 20-30 minutes of baking or reduce the oven temperature slightly. This will help ensure the top doesn’t become too dark.

What can I use as a Nutella substitute for the sauce?

If you don’t have Nutella, you can use other chocolate-hazelnut spreads available from the grocery store.

Can I reduce the sugar in the recipe for a less sweet pudding?

Yes, you can adjust the sugar to your preference. Reducing the sugar won’t significantly affect the texture, but it will result in a less sweet pudding.

Can I use a different type of bread for this recipe?

Certainly! While the recipe suggests using sandwich bread, you can experiment with different bread types like French bread, brioche, or cinnamon bread for unique flavors and textures.

Can I use frozen strawberries instead of fresh ones for the Strawberry Nutella Bread Pudding?

Yes, you can substitute frozen strawberries for fresh ones if needed. Make sure to thaw and drain them to remove excess moisture before using to prevent the bread pudding from becoming too soggy.

Strawberry Nutella Bread Pudding serving on plate with Nutella sauce
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Recipe Card

Strawberry Nutella Bread Pudding

Strawberry Nutella Bread Pudding is the ultimate sweet breakfast treat with buttery bread; sweet strawberries; and rich, chocolatey sauce!
Yield 16 Servings
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Breakfast and Dessert
Cuisine American
Author Sabrina Snyder


Strawberry Bread Pudding:

  • 16 ounces sandwich bread , day old-cubed
  • 2 cups fresh strawberries , sliced
  • 1/4 cup unsalted butter , melted
  • 8 large eggs
  • 4 cups whole milk
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract

Nutella Sauce:


Strawberry Bread Pudding

  • Preheat oven to 375 degrees and spray a 9×13 baking dish with baking spray.
  • Layer in the bread and sliced strawberries evenly (½ bread, ½ strawberries, rest of bread, rest of strawberries).
  • In a large bowl whisk together melted butter, eggs, milk, sugar, and vanilla extract.
  • Pour over bread mixture.
  • Let soak for 15 minutes.
  • Bake for 60-70 minutes until custard is gone and the top is slightly browned.

Nutella Sauce

  • Add the chocolate chips and heavy cream to a microwave-safe bowl.
  • Microwave for 60 seconds.
  • Let sit undisturbed for 2 minutes.
  • Add in the Nutella and whisk until all combined and smooth.


  1. Click on the “yield” amount to slide and change the number of servings and the recipe will automatically update! 
  2. To convert measurements to grams, click on the “Metric” option next to “Ingredients” in the recipe card.


Calories: 460kcal | Carbohydrates: 46g | Protein: 10g | Fat: 26g | Saturated Fat: 17g | Cholesterol: 138mg | Sodium: 219mg | Potassium: 332mg | Fiber: 3g | Sugar: 29g | Vitamin A: 656IU | Vitamin C: 11mg | Calcium: 202mg | Iron: 3mg

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  • Fruit: You can try different kinds of fruit instead of strawberries. Try using 2 cups raspberries, blueberries, or blackberries for a delicious Berry Nutella Pudding. You can use frozen or fresh berries. To make Banana Pudding slice the banana into 1/4″ pieces to put in the recipe. You can also mix in some apples. You could also replace the Nutella with apple butter, for a more fully apple taste.
  • Add-ins: For some add-ins sprinkle chocolate chips into the bread mixture or some coconut flakes for coconutty goodness. You could also sprinkle some sea salt on top. For a Peanut Butter Pudding mix peanut butter into the topping instead of hazelnut. For even more hazelnut flavor mix hazelnut extract or hazelnut liqueur into the custard.
  • Bread: You can try different kinds of white bread, whole grain bread, Challah, or French Bread slices. Another option is to slice croissants in the recipe.
  • Caramel Bread Pudding: For Caramel Bread Pudding, pour Carmel Syrup over the top instead of Nutella.
  • Sweet Potato Bread Pudding: You can also make a Sweet Potato Bread Pudding with a brown sugar topping. Just replace the strawberries with sliced sweet potatoes.
  • Nut-free Pudding: If you have a nut allergy use a Nutella alternative like Sunflower Chocolate Spread.

More Strawberry Desserts

Strawberry Nutella Bread Pudding Pin

Photos used in previous versions of this post.

Strawberry Nutella Bread Pudding collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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