Challah Bread Pudding with Nutella from Dana Cowin

1 tbs unsalted butter, at room temperature
1 lb loaf of challah bread, crusts removed, cut into 1 inch cubes
2 pints vanilla ice cream (a brand with a high fat content), melted and divided
4 large eggs, beaten
1/2 cup whole milk
1 cup Nutella, divided

Butter an 8 x 11 1/2 inch baking dish and put the challah in it.
Pour 1 - 1/2 cups of the melted ice cream into a large bowl.
Whisk in the egss, milk and 1/4 cup of the Nutella.
Pour the mixture over the bread, stirring gently to saturate all the bread.
Place the dish in the oven and bake at 350 for 35 to 40 minutes. Top should be golden brown and puffed, center should jiggle slightly
Heat the remaining Nutella in a saucepan until it just turns to liquid. Drizzle over the bread pudding. Serve a la mode if you wish.