My Nutella croissant bread pudding recipe is outrageously delicious and shockingly simple! Make this for dessert, or enjoy it as a sweeter breakfast or brunch recipe. It’s so good!
If I were stuck on an island and allowed one thing from my kitchen, it would 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.
For this bread pudding recipe, I use croissants slathered with Nutella instead of the traditional brioche bread. It’s amazing and one of my favorite ways to use Nutella! For more recipes with Nutella, try these Nutella truffles.
Key Ingredients
- Croissants: I use croissants for this bread pudding and prefer them to be 1 to 2 days old. You can also substitute brioche bread.
- Nutella: I love the milk chocolate hazelnut spread, but any chocolate spread or this homemade chocolate peanut butter works well.
- Eggs and Cream: These whisk together to form the base of our easy bread pudding custard.
- Sugar, Salt, and Vanilla: To make the bread pudding taste amazing, I whisk in sugar, salt, and vanilla.
How to Make Bread Pudding with Croissants
This croissant bread pudding is super simple to make and ridiculously tasty! I cut croissants in half and generously spread them with Nutella. Then, I put the halves back together to make a sandwich. I cut the sandwiches into smaller pieces and added them to a baking dish and some nuts (optional, but I love the crunch).
My bread pudding custard is easy and very similar to my custard for this baked French toast. Simply whisk 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 possible. After some time in the oven, the bread pudding will be golden brown and delicious.
Croissant bread pudding is amazing served warm with a spoonful of homemade whipped cream or ice cream!
Nutella Croissant Bread Pudding
- PREP
- COOK
- TOTAL
My Nutella croissant bread pudding recipe is outrageously delicious and shockingly simple! Make this for dessert, or enjoy it as a sweeter breakfast or brunch 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 (200g) Nutella hazelnut spread
1/4 cup (28g) chopped hazelnuts or pecan halves
2 large eggs
1 cup (236ml) heavy cream
1/2 cup (100g) granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
Directions
1Preheat your oven to 350°F (177°C). Lightly oil or butter a 2-quart baking dish.
2Slice the croissants in half, lengthwise, then slather one side with Nutella. Put the halves back together to make sandwiches, cut them into 2-inch pieces, and then add them to the baking dish.
3Scatter top with nuts.
4Whisk the eggs, cream, sugar, vanilla, and salt, then pour over the croissants. Gently press down so the custard starts to absorb.
5Cover 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 is absorbed, about 10 minutes.
Adam and Joanne's Tips
- The nutrition facts provided below are estimates.
This was amazing! My family loved it. Now I know what to do with all the leftover croissants from the big Costco tray.
That is a way to use those! Glad your family loved them 🙂
Hi, can it be eaten the next day and if so, best way to reheat it?
Yes, I just reheat in a warm oven.
Hi, a fantastic way to use up stale crossiants! Mine were nearly a week old and I had to improvise -instead of heavy cream I used a mixture of vegan coconut milk and evaporated milk to make the custard (what I had in my cupboard) and worked well! I’ll definitely make this again, thank you 🙂
This is my go to recipe for wowing people! It is so delicious! I don’t add any of the nuts.
Making this again tonight. It’s a household favorite, as it should. Simple and so delicious. My dad is 96 and a Nutella fiend, so yeh, he loved it. I love the pecans with it. Saw a review using Carmel drizzle! Yep, tonight! Thanks for this great recipe!
Wow. I initially chose this recipe because it was the easiest in terms of not needing softened cream cheese or soaking overnight. This will be the only one I make. I made it as directed and then drizzled caramel sauce over the top for serving. I have one kid who says she doesn’t like Nutella but I didn’t hear anything about that when she ate it. 😊
Just made this with egg whites and oat milk. Really, really good. A keeper.
I made this it was easy to make, and very yummy. Can I freeze it?
Hi Susan, We are glad you enjoyed the recipe. Yes, this can be frozen.
I made this with stale sandwich rolls. It was so Delicious!! I’m obsessed and crave it constantly LOL
Hi! I’ve made this recipe countless times, it is so wonderful! I’ve been asked to make this for 30 people (yikes!) I was wondering if you have had any luck with making a large batch like this? If so any tips would be greatly appreciated. Thank you so much for the great recipe 🙂
Hot diggity dog! That was such a flippin (excuse my French) good bread pudding. It made me cry out of happiness, like when you when walk outside in the early morning and hear your horse neigh and it sounds like God’s voice. Thank you for sharing <3
🙂
I just baked it and it barely lasted 5min with my family of 6 before it was all gone! I doubled the recipe and added fresh blueberries; used diced almonds and whipping cream instead of heavy cream. Turned out heavenly! Tks! 😀