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Nutella Bread Pudding

Rich bread pudding made with Nutella-filled croissants and pecans.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings: 4 servings

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

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.