Nutella Bread Pudding
Breakfast or dessert? We’re not sure, but either way this Nutella Bread pudding is delicious. It’s easy to make and packed with chocolaty, nutty flavors. Perfect for Thanksgiving or any time, really!
Why This Nutella Bread Pudding Is So Good
- The perfect Thanksgiving dessert.
- Just 10 mins prep.
- Great for breakfast or dessert.
- Full of buttery, chocolaty and nutty flavors.
How To Make This Nutella Bread Pudding – Step by Step
Start by slicing 3 croissants in half then generously slather Nutella onto one side. Put the halves back together to make a sandwich.
If you dare to continue, cut the Nutella sandwiches into smaller pieces, make them about 2-inches in size.
Toss the sandwich pieces into a small baking dish along with a handful of pecan halves (you could substitute with walnuts, hazelnuts or not add nuts at all, we just enjoyed the extra crunch).
Add 2 eggs and cream to a bowl, this is the start of the custard base. For depth of flavor, add some vanilla extract. Then, some salt — salt is a wonderful thing when making sweeter recipes, especially those with chocolate. Just as salt helps with enhancing flavor in savory dishes, it helps here, too. Finally, add some sugar and whisk everything together.
Pour the custard over the sandwich pieces and nuts. Then push everything down, smooshing the croissants slightly, this just helps them absorb that custard even more.
To bake, cover the bread pudding with foil for about 30 minutes, remove it then bake an additional 10 minutes or so until golden brown on top, the bread pudding has risen slightly and the liquid has all been absorbed.
Serve with ice cream or just as is out of the baking dish with spoons.
An Easy Bread Pudding
Can’t help but share this recipe with you – because it just screams Thanksgiving dessert! Use store-bought croissants (day old works best) and the rest is a cinch. My buds and two people who do so much for me at SK that I couldn’t possibly imagine life without ’em.
This Nutella Bread Pudding really is ridiculously easy to toss together! Just 10 mins prep and then in the oven for 40 mins, done!
Nutella Bread Pudding – A Delicious Dessert (Or Breakfast)
Who amongst us can resist? Not only is this bread pudding piled mile-high with flaky croissants, it’s smothered with the chocolate-hazelnut indulgence of Nutella. Soaked with a creamy custard, baked to a golden perfection, it has the perfect balance of sweetness.
Can This Nutella Bread Pudding Be Frozen?
Yes! Especially if you’re planning this for Thanksgiving, making it ahead of time could free up the kitchen. Frozen bread pudding, baked ahead of time, will keep for 2 to 3 months in the freezer (cool the dish in the refrigerator before setting it in the freezer). … After thawing reheat frozen bread pudding either in the oven or microwave in the same way you would leftover bread pudding.
Top Tips For Nutella Bread Pudding
- 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.
- Serve with ice cream!
Check Out These Other Delicious Desserts
- Sweet Pumpkin Fried Wonton Desserts
- Best Tiramisu Recipe
- Chilled Tapioca Pearls with Sweet Coconut & Melon
- Easy Apple Tart with Bourbon Whipped Cream
Adam and Joanne from Inspired Taste created this recipe!
Breakfast or dessert? We’re not sure, but either way this Nutella Bread pudding is delicious. It's easy to make and packed with chocolaty, nutty flavors. Perfect for Thanksgiving or any time, really!
- 3 croissants preferably 1-2 days old
- 3/4 cup Nutella
- 1/4 cup pecan halves
- 2 eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup sugar
- powdered sugar
- Preheat the oven to 350 degrees F.
- Slice each croissant in half lengthwise then slather one side with Nutella. Put the halves back together to make sandwiches and cut into 2-inch pieces.
- Add sandwich pieces and pecans to a small baking dish (suggested: 10-inch x 5-inch loaf pan).
- To make the custard, add eggs, cream, vanilla extract, salt and sugar to a medium bowl and whisk until combined.
- Pour the custard over the sandwich pieces then gently push down the bread so the custard starts to absorb.
- Cover with aluminum foil and bake in a 350 degree oven for 30 minutes then remove the foil and continue to bake uncovered for about 10 minutes until the bread pudding is golden brown, has risen slightly and the liquid has bee completely absorbed. Let cool and then sprinkle on powdered sugar to finish.
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.