Nutella Bread Pudding
Servings: 8 -10 servings
Ingredients
- 5 standard croissants or 9 small croissants, day old
- 10 Tb Nutella chocolate hazelnut spread
- 3 eggs
- 1 ½ c heavy cream
- 1 ½ teaspoon vanilla extract
- ¾ c sugar
- ¼ teaspoon hazelnut extract optional
- ½ c chopped pecans
Instructions
- To begin, you will need 9 small or 5 standard sized croissants. Day old ones work great for this. Slice the croissants open like you are going to make a sandwich. Spread a good layer of Nutella on the inside – about a tablespoon per small croissant, closer to 2 tablespoons for the large ones.
- Close the “sandwich” and with a pair of kitchen shears, cut the croissants into mini sandwiches – about 1 1/2 to 2 inches in size.
- Arrange in a 2 quart, shallow baking dish that has been lightly sprayed with non-stick cooking spray.
- In a mixing bowl, beat the eggs until frothy.
- Add in the heavy cream, vanilla, and sugar.
- If you have some, add in 1/4 teaspoon of hazelnut extract. If you can’t find any, simply omit.
- Whisk these all together until the sugar is dissolved. Pour this all over the top of the croissants.
- Take a large spatula and press the croissants down into the custard. Allow this to sit on your counter for about 15 minutes to give the custard time to soak in. Meanwhile, preheat your oven to 350 degrees.
- Sprinkle the chopped pecans all over the top. Cover the dish tightly with foil and bake for 35 minutes. Remove the foil and bake for 10-15 more minutes or until the bread pudding is “puffed” and the pudding is set.
- Allow this to cool for 20 minutes.
- Enjoy!
See This Recipe:
https://cosmopolitancornbread.com/nutella-bread-pudding/Nutrition
Serving: 1c | Calories: 318kcal | Carbohydrates: 26g | Protein: 4g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Cholesterol: 96mg | Sodium: 37mg | Fiber: 1g | Sugar: 24g
