Nutella Croissant Bread Pudding
Recipe type: Breakfast/Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 10 large croissants, preferably stale**
  • ½-1 cup Nutella
  • 3 whole large eggs
  • 6 large egg yolks
  • 2 cups heavy cream
  • 1½ cups whole milk
  • ¾ cup turbinado sugar
  • 1 Tablespoon ground cinnamon
  • 2 teaspoons vanilla extract
  • pinch of kosher salt
  1. Preheat oven to 375 degrees Fahrenheit. Grease a 9"x13" baking dish and set aside.
  2. Slice the croissants like you're making a sandwich and generously spread Nutella on one half.
  3. Close the sandwiches and chop them into 1"-2" cubes, scattering in the prepared baking dish. Set aside.
  4. In a large mixing bowl, combine the eggs, egg yolks, cream, milk, sugar, cinnamon, nutmeg, vanilla extract, and salt. Whisk until well blended.
  5. Pour mixture over the croissant chunks and press down on the chunks to be sure they all get wet. Sit for 10 minutes.
  6. Loosely cover with aluminum foil, poking some holes in it to allow steam to escape.
  7. Bake for 55-65 minutes.
  8. Remove the foil and bake for an additional 10-15 minutes, or until the pudding is mostly set and a knife inserted in the center comes out mostly clean.
  9. Serve warm or at room temperature. Store leftovers in the refrigerator for up to 3 days, reheating in the microwave as needed.
**If your croissants aren't stale, slice them like you would for a sandwich and lie them, cut side up and open, on a baking sheet. Toss them in the oven while it's preheating for a few minutes to dry them out a bit before proceeding.
Recipe by Poet in the Pantry at