During the holidays there are lots of sweets going around, but a nicely done bread pudding is priceless. Don’t you think?
I found a recipe for a Nutella bread pudding made with croissants by Jaden, from Steamy Kitchen. I am a big fan of Nutella spread. Plus Jaden gives great tips that comes in handy when making bread pudding. Like what breads works best and how old the bread should be to absorb best the liquids.
For example the bread should be about a day or 2 days old and good breads to use (in case you don’t have croissants on hand) are French bread, brioche bread , Challah bread or even baggets. You can go to your local market to the Bakery section and ask if they bake them for you, I have learned that some bakeries bakes them by order only, so don’t be shy and ask.
Nutella Croissant Bread Pudding
(recipe taken by Steamy Kitchen blog)
Preheat the oven to 350 degrees F.
Slice each croissant in half lengthwise then slather one side with Nutella spread. Put the halves back together to make sandwiches and cut into 2-inch pieces.
Add sandwich pieces and pecans to a small baking dish (suggested: 10-inch x 5-inch loaf pan). Note: I used a bigger dish 9x13in., since I doubled the recipe.
To make the custard, add eggs, cream, vanilla extract, salt and sugar to a medium bowl and whisk until combined.
Pour the custard over the sandwich pieces then gently push down the bread so the custard starts to absorb.
Cover with aluminum foil and bake in a 350 degree oven for 30 minutes then remove the foil and continue to bake uncovered for about 10 minutes until the bread pudding is golden brown, has risen slightly and the liquid has bee completely absorbed. Let cool and then sprinkle on powdered sugar to finish.
Doesn’t this looks amazing, well it tastes even better. Go on, try it! I dare you!!!
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Making memories around the kitchen table and capturing them with my camera is where you’ll find me. Unless I’m boarding a plane or on a road trip somewhere with my girls.