Nutella Croissant Bread Pudding Recipe

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.

Nutella Croissant 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.

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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.

How to Make Bread Pudding with Croissants and Nutella

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).

Spread the Nutella

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 in the custard

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

  • PREP
  • COOK

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.

Makes approximately 4 servings

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


    Heat the oven to 350 degrees F. Lightly oil or butter a 2-quart baking dish.

    Slice 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.

    Whisk 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.

    Cover 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.

Adam and Joanne's Tips

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR: Adam and Joanne Gallagher

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46 comments… Leave a Comment
  • 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.

    • 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 🙂

  • 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.

    • Joanne August 12, 2013, 12:36 pm

      Awesome! Hope you love it.

  • 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 :))

  • 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.

  • 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!!

  • 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!

  • beta July 25, 2012, 10:20 pm

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

    thanks 🙂

    • inspiredtaste July 29, 2012, 3:53 pm

      “heavy” or “whipping cream” work great

  • 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!

    • Joanne April 11, 2012, 11:18 am

      awesome! we are so happy everyone loved it 🙂

  • 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!!!!!!!

    • Adam February 11, 2012, 6:40 pm

      Walnuts are a fantastic idea!

  • 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

    • inspiredtaste February 2, 2012, 11:21 am

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



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