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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51 comments… Leave a Comment
  • Cheryl September 3, 2017, 10:14 am

    If I double this recipe what kind of dish should I use to bake

    • Adam November 15, 2017, 2:54 pm

      Hi Cheryl, Try a 13-inch by 9-inch or 3-quart baking dish.

  • 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.

  • Renee February 22, 2015, 9:17 pm

    Can this be prepared he night before or at least a few hours before baking? Easier to prep ahead and bake once dinner is complete…. Hoping this is possible

    • Adam March 2, 2015, 2:05 pm

      While we have not done it ourselves, prepping this the night before should be fine.

  • A January 21, 2015, 1:40 am

    We wanted something special for Christmas, my son loves Nutella, and my mom and I love bread pudding! However, my teenage daughter is severely allergic to peanuts and tree nuts so Nutella was out. My mom and I got creative and made this with sunflower seed butter mixed with melted chocolate instead of Nutella, and a handful of mixed seeds for the crunch. I was worried about how it would turn out, but it was so good! I know it deviated sooo far from the original recipe but this was such a fun process to make all the parts with my kids and my parents, and have it be a safe dessert for my daughter! All of your recipes are delicious and easy to follow.


  • audrey October 11, 2014, 11:55 pm

    What cream do you use?

    • Joanne October 23, 2014, 11:41 am

      Heavy cream works nicely.

  • Vicky A August 12, 2014, 8:58 am

    Can this be frozen before it is cooked.

    • 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 🙂

  • 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!!


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