A simple, yet elegant breakfast could begin right here.  With layers of brioche bathed in a creamy custard and surrounded by dainty dollops of Nutella.  

Just wake up one Saturday morning, do some minimal cutting and mixing, and then watch it bake up.  The aroma of custard-chocolate goodness will start wafting through your home as you sip your latte and start the day gently.

At least I imagine that this breakfast could supply such a scene.  

If you didn't have two young kids.  Who are asking to help mix and crying when there is no more custard to mix.  And looking up at you like a baby bird with beak opening and closing, demanding that you share your wonderful goodness with them.  I mean, either way of having this breakfast works, right?  It's still delicious.

Nutella Brioche Bread Pudding

Adapted from Butter Baking

8 slices of brioche bread
1 egg
2 egg yolks
1/4 cup sugar
300ml cream (I used light cream)
1 jar of Nutella (you won’t need the whole jar)

Preheat the oven to 180 C (350 F). Get out 4 ramekins or small bowls and grease them.

Cut the brioche into 1 inch pieces. Set aside.

In a large bowl, whisk the egg, egg yolks and sugar together until well combined. Whisk in the cream.

Add the brioche pieces to the custard mixture and mix them through so they soak up the custard.

Divide half of soaked brioche into the bottom of your ramekins. Add a teaspoon of Nutella.  Add remainder of soaked brioche and top with 2 teaspoons of Nutella.  

Place the ramekins on a baking tray and bake for 30-40 minutes, until the custard is set.