Easy croissant bread pudding recipe made with croissants and Nutella hazelnut spread. Jump to the Nutella Croissant Bread Pudding Recipe or read on to see our tips for making it.
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.
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How to Make Bread Pudding with Croissants
This croissant bread pudding is very simple to make and can easily be adapted to your favorite ingredients.
Start by slicing croissants in half then generously slather Nutella onto one side. Put the halves back together to make a sandwich. If you don’t have Nutella in the house, try this homemade chocolate peanut butter — it’s delicious).
Cut the sandwiches into smaller pieces then add to a baking dish along with some nuts for crunch. Then make the custard by whisking eggs, cream, vanilla, sugar and a little salt.
Pour the custard over the croissant pieces then push everything down into the baking dish so that the croissants absorb as much custard as they can. After some time in the oven, the bread pudding will be golden brown and delicious.
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Recipe updated, originally posted November 2011. Since posting this in 2011, we have tweaked the recipe to be more clear. – Adam and Joanne
Nutella Croissant Bread Pudding Recipe
If you do not have croissants, brioche, Challah and even French bread work well. Try to use bread that is 1 to 2 days old when making bread pudding, older bread will absorb more of the custard.
You Will Need
3 croissants, preferably 1 to 2 days old
3/4 cup Nutella hazelnut spread
1/4 cup chopped nuts such as hazelnuts, pecans or walnuts
2 large eggs
1 cup heavy cream
1 teaspoon vanilla extract
1/4 teaspoon sea salt
1/2 cup sugar
1Heat the oven to 350 degrees F. Lightly oil or butter a 2-quart baking dish.
2Slice croissants in half lengthwise then slather one side with Nutella. Put the halves back together to make sandwiches and cut into 2-inch pieces then add to the baking dish. Scatter top with nuts.
3Whisk eggs, cream, vanilla, sugar, and the salt together then pour over the sandwich pieces. Gently push down the croissants so the custard starts to absorb.
4Cover with aluminum foil and bake for 30 minutes. Remove the foil and continue to bake, uncovered, until the bread pudding is golden brown, has risen slightly and the liquid has bee completely absorbed, about 10 minutes.