This Nutella bread pudding is the kind of dessert that feels indulgent without asking for a parade of complicated steps or obscure ingredients. It takes three day-old croissants, a modest custard, and a generous smear of Nutella, and turns them into warm, sliceable comfort you can serve right from the baking dish. It’s quick enough for a weeknight treat and special enough to bring out when friends are over.
I test this recipe a lot in my little kitchen, because it hits that sweet spot: crunchy top, soft, almost gooey center, and those pockets of hazelnut-chocolate that melt into the custard. The pecan halves add a bit of rustic crunch and toasty flavor — they’re not essential, but they lift the texture. If you have slightly stale croissants, even better; they soak the custard without dissolving into mush.
Below you’ll find the exact ingredients and step-by-step directions, plus troubleshooting, equipment notes, a few sensible swaps, and storage tips so the next-day leftovers are almost as good as fresh. This post keeps it practical: no fluff, just what works.
Ingredients
- 3 croissants — preferably 1-2 days old; slightly stale pastry soaks custard without falling apart.
- 3/4 cup Nutella — used to fill the croissant sandwiches, provides the chocolate-hazelnut core.
- 1/4 cup pecan halves — for crunch and toasty contrast; can be omitted or substituted with walnuts.
- 2 eggs — bind the custard and help the pudding set.
- 1 cup heavy cream — makes the custard rich and silky; you can thin with milk if you want it lighter.
- 1 teaspoon vanilla extract — rounds and deepens the custard flavor.
- 1/4 teaspoon salt — balances sweetness and enhances depth.
- 1/2 cup sugar — sweetens the custard; adjust slightly to taste.
- powdered sugar — to dust before serving; optional but pretty.
What Goes In
At its core, this recipe is built around three elements: pastry (croissants), a Nutella filling, and a simple egg-cream custard. The croissants provide laminated layers that become tender and custardy on the inside while the edges crisp a little in the oven. Nutella is responsible for the rich chocolate-hazelnut pockets. The custard — eggs, cream, sugar, vanilla, and a pinch of salt — binds everything and gives the pudding its set, sliceable structure.
Texture contrast is important. That’s why the pecans are included: they give a nutty crunch against the soft interior. If you skip them, the pudding will still be delicious but a touch more uniform. Use day-old croissants if possible; fresh ones are too fragile and can disintegrate when pressed into the custard.
Nutella Bread Pudding — Do This Next
- Preheat the oven to 350°F.
- Slice each croissant in half lengthwise. Spread Nutella (3/4 cup total) on one cut side of each croissant half, press the halves back together to form sandwiches.
- Cut the Nutella-filled sandwiches into 2-inch pieces.
- Place the sandwich pieces and the pecan halves (1/4 cup) into a small baking dish (about a 10″ x 5″ loaf pan), arranging them so they fit evenly.
- In a medium bowl, whisk together the eggs (2), heavy cream (1 cup), vanilla extract (1 tsp), salt (1/4 tsp), and sugar (1/2 cup) until combined.
- Pour the custard evenly over the croissant pieces in the baking dish. Gently press the bread pieces down so they begin to absorb the custard.
- Cover the dish with aluminum foil and bake in the preheated 350°F oven for 30 minutes.
- Remove the foil and bake uncovered for about 10 minutes more, until the top is golden brown, the pudding has risen slightly, and the custard is set with no visible liquid.
- Let the bread pudding cool, then sprinkle with powdered sugar before serving.
Why Nutella Bread Pudding is Worth Your Time
This recipe does a lot with very little. It repurposes day-old croissants into a luxurious dessert that feels professionally done but requires minimal fiddling. The assembly is forgiving: you don’t need perfectly cut pieces or exact placement — the custard smooths everything together. Baking times are short compared to many layered desserts, and cleanup is modest: one mixing bowl and one pan.
Beyond convenience, the flavor payoff is high. Nutella introduces a deeper, more sophisticated chocolate-hazelnut profile than plain chocolate chips. Combined with the buttery croissant layers and the rich custard, you get a complex mouthfeel that’s both decadent and homey. Serve it warm with a simple dusting of powdered sugar, or a scoop of ice cream if you want to take it over the top.
Low-Carb/Keto Alternatives
If you’re aiming for a low-carb or keto version, this recipe needs a few thoughtful swaps because croissants and Nutella are carbohydrate-forward. The quick wins are around portion control and ingredient substitutions:
- Replace heavy, laminated croissants with a lower-carb bread baked from almond or coconut flour; the texture will be different but still absorb custard.
- Swap Nutella for a sugar-free chocolate-hazelnut spread made with erythritol or stevia. Use sparingly because these spreads are often more intense.
- Use a sugar substitute that measures like sugar in the custard (erythritol blends are commonly used) and keep the heavy cream, since it’s keto-friendly.
Note: these swaps change texture and flavor. The result will be a different experience, but you can achieve a satisfying, lower-carb dessert by balancing the sweetness and watching the custard ratio so it still sets.
Equipment at a Glance
You don’t need fancy gear. The right basics make this simple and reliable:
Essentials
- Small baking dish (about a 10″ x 5″ loaf pan) — holds the assembled pieces and fits neatly in most ovens.
- Mixing bowl and whisk — for the custard.
- Aluminum foil — to cover while baking and keep moisture in for the first stage.
Nice-to-have
- Offset spatula or bench scraper — useful for spreading Nutella and arranging pieces cleanly.
- Instant-read thermometer — not necessary, but it helps confirm the custard is set (around 165°F in the center).
Problems & Prevention
Common issues are over-soggy or under-set pudding. Here’s how to avoid them:
- Over-soggy center: Use day-old croissants. Fresh croissants absorb too much and turn to mush. Press pieces gently but avoid packing them so tightly that custard pools and cannot evaporate during baking.
- Undercooked custard: Make sure to bake covered first (30 minutes) then uncovered (about 10 minutes). Check for no visible liquid and a slight rise. If the center jiggles noticeably, add 5–10 minutes uncovered and recheck.
- Burnt top but raw center: If your top browns too quickly, tent foil loosely and continue baking until set. This keeps the top from over-browning while the center finishes.
- Too sweet or too bland: Stick with the 1/2 cup sugar as a baseline; taste your custard before pouring (a small lick) and adjust slightly if needed, remembering the Nutella contributes sweetness.
Make It Diet-Friendly
To make this recipe lighter without changing the soul of the dish, try these adjustments:
- Swap half the heavy cream with whole milk to reduce richness and calories while keeping creaminess.
- Use less Nutella inside each croissant — 3/4 cup total can be spread thinner across the sandwiches to cut sugar and fat while retaining flavor pockets.
- Serve smaller portions alongside a bowl of fresh berries to add volume and fiber, and cut post-dessert sugar impact.
For people managing dairy intolerance, use a high-fat plant-based cream and a dairy-free chocolate-hazelnut spread, though texture and set may change slightly.
Insider Tips
I rely on a few small habits that make this dessert consistently successful:
- Prep the Nutella sandwiches the night before and refrigerate. Cold sandwiches cut cleaner and absorb custard more evenly when you press them in before baking.
- Warm the Nutella briefly (10–15 seconds in the microwave) if it’s stiff; it spreads more evenly and you’ll avoid tearing the croissant halves.
- Arrange croissant pieces cut-side up and down in alternating fashion so the custard can wick through both flaky layers and denser interior parts.
- Let it rest 10–15 minutes after baking. It firms up a bit and slices more cleanly; impatient slicing can lead to collapse and missed structure.
Storage Pro Tips
Store leftover slices in an airtight container in the fridge for up to 3 days. Reheat gently to revive texture:
- Oven: 300°F for 10–12 minutes, covered loosely with foil to warm through without drying.
- Microwave: Short bursts of 15–20 seconds, checking between, to avoid overheating the custard and making it rubbery.
For longer storage, freeze individual slices wrapped tightly in plastic and foil for up to 1 month. Thaw overnight in the fridge and reheat using the oven method above.
Reader Questions
Q: Can I use other bread instead of croissants? A: Yes. Brioche or challah are great alternatives and give a similarly rich texture. Avoid very thin sandwich bread; it won’t deliver the same structural contrast.
Q: My Nutella sank to the bottom. What went wrong? A: Spread it between the croissant halves and press them back together firmly so the Nutella stays enclosed. If you add Nutella on top of loose pieces, it can melt and pool.
Q: Can I add fruit? A: Yes. Thinly sliced bananas or strawberries tucked between pieces before baking work well. Remember fruit adds moisture, so monitor the set time and consider reducing custard by a tablespoon if using very juicy fruit.
The Last Word
This Nutella bread pudding is for anyone who likes an easy project that delivers a lush result. It takes advantage of day-old croissants and a few pantry staples, and rewards you with a dessert that looks and tastes like more effort than it asks for. Follow the steps, mind the baking rhythm (covered, then uncovered), and try one or two of the suggested tweaks to make it your own. Serve warm, sprinkle with powdered sugar, and enjoy the way simple ingredients become genuinely memorable.
Nutella Bread Pudding
Ingredients
Ingredients
- 3 croissantspreferably 1-2 days old
- 3/4 cupNutella
- 1/4 cuppecan halves
- 2 eggs
- 1 cupheavy cream
- 1 teaspoonvanilla extract
- 1/4 teaspoonsalt
- 1/2 cupsugar
- powdered sugar
Instructions
Instructions
- Preheat the oven to 350°F.
- Slice each croissant in half lengthwise. Spread Nutella (3/4 cup total) on one cut side of each croissant half, press the halves back together to form sandwiches.
- Cut the Nutella-filled sandwiches into 2-inch pieces.
- Place the sandwich pieces and the pecan halves (1/4 cup) into a small baking dish (about a 10" x 5" loaf pan), arranging them so they fit evenly.
- In a medium bowl, whisk together the eggs (2), heavy cream (1 cup), vanilla extract (1 tsp), salt (1/4 tsp), and sugar (1/2 cup) until combined.
- Pour the custard evenly over the croissant pieces in the baking dish. Gently press the bread pieces down so they begin to absorb the custard.
- Cover the dish with aluminum foil and bake in the preheated 350°F oven for 30 minutes.
- Remove the foil and bake uncovered for about 10 minutes more, until the top is golden brown, the pudding has risen slightly, and the custard is set with no visible liquid.
- Let the bread pudding cool, then sprinkle with powdered sugar before serving.
Equipment
- Oven
- 10 x 5-inch loaf pan or small baking dish
- Medium Bowl
- Whisk
- Aluminum Foil
Notes
This recipe doubles nicely if you're serving more than 2 people. If you do not have croissants on hand, brioche, Challah and even French bread or a baguette will work well. Try to use bread that is 1-2 days old when making bread pudding, older bread will absorb more of the custard.
