Yield: 8 Servings
Nutella Croissant Bread Pudding
This Nutella Croissant Bread Pudding is amazing when served with a little vanilla ice cream. Make it ahead of time and reheat in the oven or the microwave as needed!
Ingredients
- 8 large croissants, preferably stale
- ½ cup Nutella, or Homemade Nutella
- 3 whole large eggs
- 6 egg yolks
- 2 cups heavy cream
- 1 ½ cups half and half
- ¾ cup granulated sugar
- 2 teaspoonfuls cinnamon
- 1 teaspoon vanilla extract
- pinch of salt
Optional Toppings:
- Ice Cream or Whipped Cream
- Chocolate Syrup
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Instructions
- Preheat oven to 375°F and grease a 10 x 6 by 3-inch deep glass baking dish.
- Slice each croissant in half lengthwise and spread a generous scoop of Nutella on one side. Sandwich the halves back together and roughly chop into 1-2 inch pieces. Layer croissant/Nutella pieces evenly in prepared glass baking dish.
- In a large bowl, combine large eggs, egg yolks, heavy cream, half and half, sugar, cinnamon, vanilla extract, and a pinch of salt. Pour the custard mixture over the croissants and allow to soak for 10 minutes, pressing down gently.
- Loosely cover the baking dish with aluminum foil. Cut a few small holes in the foil to allow steam to escape. Bake for 55-65 minutes. Then remove foil and bake for 10 to 15 more minutes, or until the pudding, is set and a knife inserted in the center comes out mostly clean (there will be Nutella on it).
- Remove from the oven and cool slightly for about 10 minutes. Serve warm with a scoop of ice cream and a drizzle of chocolate syrup on top!
Notes
Storage
Store in an airtight container, in the refrigerator, for up to 3 days.
Nutrition
Serving: 1, Calories: 750kcal, Carbohydrates: 63g, Protein: 14g, Fat: 50g, Saturated Fat: 31g, Polyunsaturated Fat: 16g, Trans Fat: 1g, Cholesterol: 336mg, Sodium: 412mg, Fiber: 3g, Sugar: 38g