When I briefly was employed as a baker’s assistant to my aunt 14 years ago (eek!), at the end of the day, the day-olds would be divided up amongst the employees to take home. Bread that hadn’t been sold that day and the baked goodies that couldn’t be put out another day would grace employees’ tables that evening, a small perk for a hard day’s work.
One of our specialties was bread pudding. While I had ample opportunities to try it, given its close proximity and the fact that I was sent home with it for my father, I refused. I didn’t really like eggs and the thought of bread soaked in an eggy mixture was pretty repulsive to me. How could that possibly be dessert? I turned my nose up time and time again, completely ignorant of the wonderfulness I was snubbing.
I still don’t really like eggs, but I’ve grown to appreciate quiche and custards–as long as I don’t think about their origins while consuming. It was time to give bread pudding a try.
I knew something ordinary wouldn’t work for me; I needed to not really taste any egginess. In my quest, I happened upon The Novice Chef’s Nutella and Croissant Bread Pudding. Nutella? AND croissants?? SOLD!!!
This is not for the faint of heart–or those with heart conditions, with all the croissants and cream. Pretty quick to whip together, too, which is always a plus for me. I can’t recall ever having leftover croissants before, but now I know what to do with them if this ever happens in the future.
Nutella Croissant Bread Pudding
- 10 large croissants preferably stale**
- 1/2-1 cup Nutella
- 3 whole large eggs
- 6 large egg yolks
- 2 cups heavy cream
- 1 1/2 cups whole milk
- 3/4 cup turbinado sugar
- 1 Tablespoon ground cinnamon
- 2 teaspoons vanilla extract
- pinch of kosher salt
- Preheat oven to 375 degrees Fahrenheit. Grease a 9"x13" baking dish and set aside.
- Slice the croissants like you're making a sandwich and generously spread Nutella on one half.
- Close the sandwiches and chop them into 1"-2" cubes, scattering in the prepared baking dish. Set aside.
- In a large mixing bowl, combine the eggs, egg yolks, cream, milk, sugar, cinnamon, nutmeg, vanilla extract, and salt. Whisk until well blended.
- Pour mixture over the croissant chunks and press down on the chunks to be sure they all get wet. Sit for 10 minutes.
- Loosely cover with aluminum foil, poking some holes in it to allow steam to escape.
- Bake for 55-65 minutes.
- 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.
- Serve warm or at room temperature. Store leftovers in the refrigerator for up to 3 days, reheating in the microwave as needed.
Next month for First on the First, we’ll be making souffle. Yup, I watched too much MasterChef this summer and now I want to tackle this incredibly finicky dish. Better stock up on more eggs! If you’d like to join us, click on the tab above for more information on First on the First!