Buttery Croissants with Nutella spread. Flooded with custard; topped with nuts of your choice. Baked to perfection. You have an option to top it with whipped cream and Strawberries. Enjoy it warm or cold.
During the times we spend in our kitchen, it is not avoidable that we make kitchen mess. So expect it every single time. We can clean that afterwards – not really a big deal. But broken glass? That’s a different story.
For someone who is a kitchen person, our kitchen toys are our best friends. You lose one, you lose a friend. That is why we do our best to keep them safe and treat them like our babies.
For the longest time, I’ve been meaning to make a croissant pudding. I always include it on the list, but for some reason, I keep delaying it. One day, I just can’t fight it anymore. A few servings of Nutella waited for a long time to be used as well, so I finally gave the croissant pudding a chance. I could not understand the feeling, but when I was preparing the baking pan, I thought of changing it. Instead of using the square glass baking pan, I wanted to use my favorite purple ceramic baking pan or the other rectangle baking pan which is about 9” x 5”. The point is I did not want to use the square glass baking pan. Why I did not change it? I have already greased the square baking pan and I don’t want to wash it again.
So I went on with the remaining stuffs to be prepared, covered the pan with a foil and put it inside the oven. When I removed the foil, I was shocked when I found out that the baking pan was beautifully sliced. Instead of removing the whole pan, I just removed the small part that has been sliced and I continued the baking. I can’t help it, but my tears just started to fall. 😥
When the pudding was cooked, I removed it from the oven and checked for cracks, but I found nothing. To be safe, I just cut the pudding near the sliced glass area and threw it… I ate the rest. 😀 Despite of what happened to the glass, I am just happy that no explosion took place. The baking pan just quietly did its thing.
On to the pudding… I loved it cold – straight from the fridge. But the incident took my focus away and I started slicing the pudding as soon as it got to room temperature. Still, it tastes great. You can really feel the pudding sinking in your teeth. This has just the right amount of sweetness. Nutella is not overpowering or even the custard. This is just perfect for Nutella or pudding lovers. Enjoy it warm or cold with your coffee, tea or any drink you think could go along with this awesome treat. This can be enjoyed as a breakfast, dessert or snack.
Nutella Croissant Pudding
- 3 croissants (preferably 1-2 days old)
- 3/4 cup Nutella
- 1/4 cup chopped nuts (I used Pistachio, but almond would be great as well)
- 2 eggs
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1/4 teaspoon salt
- 2 tbsp powdered sugar, additional for dusting
- Preheat the oven to 350 degrees F. Prepare a small baking dish, 8 x 8 or 9 x 5 would work. Grease and set aside.
- Slice each croissant and spread Nutella. Put back together and cut into smaller pieces. Add the cut pieces to you prepared baking dish.
- To make the custard, add eggs, cream, vanilla, salt and sugar in a jug and mix until well incorporated. Pour this over the baking dish with croissant pieces, while pressing down the croissant to absorb the custard.
- Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake again for another 10 minutes or until top of the bread is golden brown.
- Remove from the oven and let cool in the pan.
- Cut and transfer to a serving plate, dust with powdered sugar.
Notes: This can be served with ice cream on top or whipped cream. The topping options is unlimited – the choice is yours. 😉
Source recipe: Nutella Bread Pudding by Steamy Kitchen
This recipe first appeared on my blog, but I want to recreate it and update the photos. I am glad I did as I love the results… minus the baking pan scene.
I hope you try this pudding and love it as much as I did. Thank you for spending your time with me. I wish everyone a fab weekend and happy partying. 😉
I am also sharing this at
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Still hungry for Nutella?