Nutella Croissant Bread Pudding

Yield: 8 servings

Serve this rich bread pudding warm with a healthy scoop of vanilla bean ice cream!


8 large croissants, preferably stale
1/2 cup Nutella
3 whole large eggs
6 egg yolks
2 cups heavy cream
1 1/2 cups half and half
3/4 cup sugar
2 teaspoonfuls cinnamon
1 teaspoon vanilla extract
pinch of salt


Preheat oven to 375 degrees 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. Remove from the oven and cool slightly. Serve warm or at room temperature. Store in an airtight container, in the refrigerator, for up to 3 days.

(Adapted from