Nutella Croissant Bread Pudding
- PREP 15min
- COOK 40min
- TOTAL 55min
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
Preheat your oven to 350°F (177°C). Lightly oil or butter a 2-quart baking dish.
Slice 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.
Scatter top with nuts.
Whisk the eggs, cream, sugar, vanilla, and salt, then pour over the croissants. Gently press down 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 is absorbed, about 10 minutes.
Adam and Joanne's Tips
- The nutrition facts provided below are estimates.