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 5 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
  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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50 comments… Leave a Comment
  • Toya October 31, 2016, 5:17 pm

    Do you have any recommendations or changes for making this at high elevation? I’ve recently moved and am finding that a lot of my favorite recipes need some tweaking.

    • Joanne January 4, 2017, 2:04 pm

      Hi Toya, I am not sure this recipe will be affected much by the higher elevation. If anything, you might want to increase the temperature by about 25 degrees.

  • Diane November 21, 2015, 11:22 am

    I have made this recipe twice now, for two different groups, and both times it was so well received! It’s perfect just out of the oven, but also reheats really well. Paired with vanilla gelato, it makes for a perfect dessert (or, breakfast!). And, it is so simple to make. Thank you for sharing this wonderful recipe!

  • Ton October 4, 2015, 7:18 pm

    Looks delicious. Will try this for sure.
    Do you serve this warm or cold?
    And which oven setting is recommended, top and bottom heat or hot air with fan?

    • Adam October 9, 2015, 11:44 am

      I prefer this served warm, but room temperature is also nice. We bake the bread pudding and do not use a convection oven. If you do, bake time will be a little less.

  • Barbra September 29, 2015, 5:19 pm

    I’m looking forward to more!

  • Serena May 29, 2015, 2:58 pm

    Can I use whole milk instead of heavy cream?

    • Joanne July 2, 2015, 11:34 am

      Yes, whole milk should be just fine.


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