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1
Position a rack in the lower third of the oven.
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2
Preheat the oven to 325F.
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3
Put the bread in the bottom of the baking dish to make sure you have sliced enough to make two layers.
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4
Remove the bread from the dish.
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5
If the bread is fresh, lay slices on a baking sheet and bake for 5 minutes on each side, or until very lightly toasted.
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6
Let the slices cool.
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7
Spread one side of each slice of bread with Nutella.
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8
Cut or break large whole slices (not baguette slices) into 4 pieces each.
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9
Arrange the bread, Nutella side facing up, in the baking dish in one layer of overlapping pieces, with rounded crusts or trimmed angles showing attractively.
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10
In a medium bowl, whisk the eggs, sugar, and salt together.
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11
Gradually whisk in the milk and cream.
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12
Pour the egg mixture through a strainer into the baking dish.
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13
Cover the pudding with plastic wrap and press any floating bread pieces back into the egg mixture.
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14
Let stand for at least 15 minutes to allow the bread to absorb the liquid.
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15
Preheat the oven to 325F.
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16
Put a kettle of water on to boil.
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17
Uncover the pudding and place it in a baking pan large enough to hold it with a little space on all sides, and then into the oven.
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18
Pull the oven rack out and carefully pour enough boiling water into the large pan to come halfway up the sides of the baking dish.
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19
Bake until a knife inserted into the pudding comes out free of custard (or with a little Nutella clinging to it), 50 to 55 minutes.
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20
Cool for at least 1 hour.
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21
Serve the pudding warm or at room temperature.
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22
Cold leftover pudding is divine, but you could also reheat it in the microwave on medium power for a few seconds.
