If I were stuck on an island and allowed one thing from my kitchen, it would 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. For this bread pudding recipe, I use croissants slathered with Nutella instead of the traditional brioche bread. It’s amazing and one of my favorite ways to use Nutella! For more recipes with Nutella, try these Nutella truffles.
Key Ingredients
Croissants: I use croissants for this bread pudding and prefer them to be 1 to 2 days old. You can also substitute brioche bread. Nutella: I love the milk chocolate hazelnut spread, but any chocolate spread or this homemade chocolate peanut butter works well. Eggs and Cream: These whisk together to form the base of our easy bread pudding custard. Sugar, Salt, and Vanilla: To make the bread pudding taste amazing, I whisk in sugar, salt, and vanilla.
How to Make Bread Pudding with Croissants
This croissant bread pudding is super simple to make and ridiculously tasty! I cut croissants in half and generously spread them with Nutella. Then, I put the halves back together to make a sandwich. I cut the sandwiches into smaller pieces and added them to a baking dish and some nuts (optional, but I love the crunch). My bread pudding custard is easy and very similar to my custard for this baked French toast. Simply whisk eggs, cream, vanilla, sugar, and a little salt. Pour the custard over the croissant pieces, then push everything down into the baking dish so that the croissants absorb as much custard as possible. After some time in the oven, the bread pudding will be golden brown and delicious. Croissant bread pudding is amazing served warm with a spoonful of homemade whipped cream or ice cream! 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 2Slice 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. 3Scatter top with nuts. 4Whisk the eggs, cream, sugar, vanilla, and salt, then pour over the croissants. Gently press down so the custard starts to absorb. 5Cover 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.
