Nutella Bread Pudding Recipe

If I were stuck on an island and allowed one thing from my kitchen it would absolutely be Nutella. If Adam and I were stuck on an island together and he had one thing from our kitchen, I would make him choose Nutella. Nutella is a wonderful thing, especially when you slather it on croissants then bake in a creamy custard base until it reaches what can only be described as sinful.

Enjoy – Joanne

How to make Nutella bread pudding

Start by slicing 3 croissants in half then generously slather Nutella onto one side. Put the halves back together to make a sandwich. Hmm, I suppose you could stop here and call it a day?

If you dare to continue, cut the Nutella sandwiches into smaller pieces, make them about 2-inches in size.

Toss the sandwich pieces into a small baking dish along with a handful of pecan halves (you could substitute with walnuts, hazelnuts or not add nuts at all, we just enjoyed the extra crunch).

Add 2 eggs and cream to a bowl, this is the start of the custard base.

For depth of flavor, add some vanilla extract.

Then, some salt — salt is a wonderful thing when making sweeter recipes, especially those with chocolate. Just as salt helps with enhancing flavor in savory dishes, it helps here, too.

Finally, add some sugar and whisk everything together.

Pour the custard over the sandwich pieces and nuts. Then push everything down, smooshing the croissants slightly, this just helps them absorb that custard even more.

To bake, cover the bread pudding with foil for about 30 minutes, remove it then bake an additional 10 minutes or so until golden brown on top, the bread pudding has risen slightly and the liquid has all been absorbed.

Serve with ice cream or just as is out of the baking dish with two spoons.

We chose the second option…

…and it became our dinner…

…the end.

5.0 from 4 reviews
Nutella Bread Pudding
 
Prep time
Cook time
Total time
 
This recipe will generously serve two people, however, for four servings, doubling the recipe works nicely. If you do not have croissants on hand, brioche, Challah and even French bread or a baguette will work well. Try to use bread that is 1-2 days old when making bread pudding, older bread will absorb more of the custard.
Created By:
Yield: 4
You Will Need
  • 3 croissants (preferably 1-2 days old)
  • 3/4 cup Nutella
  • 1/4 cup pecan halves
  • 2 eggs
  • 1 cup cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup sugar
Directions
  1. Preheat the oven to 350 degrees F.
  2. Slice each croissant in half lengthwise then slather one side with Nutella. Put the halves back together to make sandwiches and cut into 2-inch pieces.
  3. Add sandwich pieces and pecans to a small baking dish (suggested: 10-inch x 5-inch loaf pan).
  4. To make the custard, add eggs, cream, vanilla extract, salt and sugar to a medium bowl and whisk until combined.
  5. Pour the custard over the sandwich pieces then gently push down the bread so the custard starts to absorb.
  6. Cover with aluminum foil and bake in a 350 degree oven for 30 minutes then remove the foil and continue to bake uncovered for about 10 minutes until the bread pudding is golden brown, has risen slightly and the liquid has bee completely absorbed.

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33 comments… Leave a Comment

  • JavelinWarrior November 1, 2011, 9:24 pm

    I love nutella, although I’d never thought of adding it to bread pudding – but how could chocolate and hazelnuts NOT help anything? ;)

    Reply
  • Jessica November 1, 2011, 9:56 pm

    You guys are evil geniuses. Seriously.

    Reply
  • Wendi @ Bon Appetit Hon November 2, 2011, 8:29 am

    I am experiencing a severe case of breakfast envy right now. My cottage cheese and canadian bacon is nowhere near as sexy as Nutella bread pudding.

    Reply
  • JulieD November 2, 2011, 10:21 am

    Holy heck…y’all did it. I’m pinning this because I have to try this.

    Reply
    • inspiredtaste November 2, 2011, 10:30 am

      You must try it — all you will need is one spoon, we give permission to forgo sharing.

      Reply
  • Cookbook Queen November 4, 2011, 9:55 am

    This is bread pudding perfection!! Love how you spread the nutella on the croissants before cutting them up. Looks amazing!

    Reply
    • Joanne November 7, 2011, 8:44 am

      Thanks, you could always add the nutella to the custard, but then it would be a much darker color and not as pretty (although just as delish)

      Reply
  • Stef November 20, 2011, 8:35 pm

    This is a must try! Looks amazing. By cream you mean heavy cream or half & half? Thanks for this wonderful recipe, it’s a keeper!!!

    Reply
    • Joanne November 20, 2011, 8:52 pm

      Heavy cream or whipping cream would work great — we have not tried it, but we think half and half would work great, too.
      -Adam and Joanne

      Reply
  • Keala December 1, 2011, 7:49 am

    Looks delicious & will definitely try this as I love Nutella!

    Reply
  • Jolene December 29, 2011, 12:13 pm

    Made this for Christmas and promptly ate half of it, as in I didn’t even eat any other food….just this….

    I will never do normal bread pudding again.

    Reply
  • Jennifer January 27, 2012, 10:23 pm

    Droolworthy! Am going to make for Valentine’s dinner.

    Reply
  • Nancy Long January 28, 2012, 10:39 am

    going to Costco tomorrow and def getting croissants and new jar of Nutella

    Reply
  • Nancy Long February 2, 2012, 10:35 am

    Made it last night (doubled the recipe) – hubby and neighbors had two helpings. we were all drooling. Asked hubby what he wanted for breakfast, he said Nutella Bread Pudding! lol

    Reply
    • inspiredtaste February 2, 2012, 11:21 am

      A double batch? That is dangerous, Nancy :) So glad you liked it!

      -joanne

      Reply
  • ChefTC February 11, 2012, 2:03 pm

    I just made it! I used walnuts and milk, instead of pecans and cream. It came out great!!! DELICIOUS!!!!!!!

    Reply
    • Adam February 11, 2012, 6:40 pm

      Walnuts are a fantastic idea!

      Reply
  • Brittney April 11, 2012, 12:18 am

    I have to say this one of my new favorite recipes. I made a double batch last Sunday for Easter and my family could not stop themselves from finishing it! I’ve made it a handful of times already and everyone who tries it loves it. Such a great idea!! Thanks for sharing!

    Reply
    • Joanne April 11, 2012, 11:18 am

      awesome! we are so happy everyone loved it :)

      Reply
  • beta July 25, 2012, 10:20 pm

    Hi, i would like to know what kind of cream you used for this recipe!

    thanks :)

    Reply
    • inspiredtaste July 29, 2012, 3:53 pm

      “heavy” or “whipping cream” work great

      Reply
  • Matt July 27, 2012, 10:03 am

    I used dried sour cherries instead of pecans,(I’m one of those folks that can never have enough sweet), and it worked wonderfully!

    Reply
  • Grace December 20, 2012, 4:27 pm

    OMG I made this for my girlfriends this past weekend and they all went NUTELLA!! Definitely very easy to make an OHHHHH so yummy! Going to make it again for my family New Year’s get together! Thank you!!

    Reply
  • Susan (Oliepants) January 3, 2013, 5:39 pm

    We made this for Thanksgiving and it was the perfect addition to our dessert table. What a wonderful recipe. Thank you.

    http://oliepants.wordpress.com/2011/12/03/nutella-bread-pudding/

    Reply
  • Momof2NC May 19, 2013, 5:35 pm

    I used mini croissants, 1/2 cream, 1/2 sugar free French vanilla coffee creamer and 4 eggs and the salt for my custard….I eliminated the sugar and vanilla extract…I am hoping it turns out :))

    Reply
  • Michael C August 10, 2013, 4:13 am

    via the wonders of google I stumbled across you guys and made a ripper meal a couple of months back entering the Australian winter – the crispy chicken, garlic mash and the nutella bread pudd for desert.
    Finally going back to the well so to speak for a second crack at the Nutella bread pudd.

    Reply
    • Joanne August 12, 2013, 12:36 pm

      Awesome! Hope you love it.

      Reply
  • TC March 11, 2014, 3:51 am

    I have probably made 3 or 4 desserts in my 44 years as more of a savoury girl but this beats them all, so very simple to make and tastes LUSH. Took it round to our neighbours and the dish was literally licked clean. Make it, you won’t be disappointed.

    Reply
    • Joanne March 17, 2014, 3:29 pm

      My gosh … just reading your comment makes me want to make this again (this is one of our older recipes on the site). So glad you enjoyed the bread pudding :)

      Reply
  • Vicky A August 12, 2014, 8:58 am

    Can this be frozen before it is cooked.

    Reply
    • Joanne August 13, 2014, 12:07 pm

      Hi Vicky, We haven’t tried freezing it as you described, but we don’t see why it wouldn’t work. If you do it, please let us know how it turns out for you :)

      Reply
  • audrey October 11, 2014, 11:55 pm

    What cream do you use?

    Reply
    • Joanne October 23, 2014, 11:41 am

      Heavy cream works nicely.

      Reply

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