Quick Hazelnut Nutella Croissant Bread Pudding

Name: Quick Hazelnut Nutella Croissant Bread Pudding
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Cuisine: European-Comfort
Ingredients: 4 large croissants, fresh or same-day, cut diagonally into ¾-inch (2 cm) slices; ½ cup (120 g) Nutella or chocolate-hazelnut spread; 1½ cup (360 ml) unsweetened hazelnut milk or whole milk; 3 whole large eggs; 1 teaspoon (5 ml) vanilla extract; 3 tablespoons (38 g) granulated sugar; ¼ teaspoon (1½ g) fine sea salt; 2 tablespoons (30 g) unsalted butter, melted; 2 tablespoons (15 g) powdered sugar, for dusting (optional)

From the MyKitchenBank Kitchen

A decadent bread pudding made with buttery croissants, creamy Nutella, and silky hazelnut custard. This dessert comes together in under 45 minutes—perfect for when you want something impressive and comforting without the fuss. The croissants stay tender while the edges caramelize, and the Nutella swirls throughout create pockets of rich chocolate-hazelnut flavor.

Prep: 10 min
Cook: 25 min
Wait: 10 min
Total: 45 min
Makes: 1 baking dish (6 servings)

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Steps

Before you start

Preheat your oven to 375°F (190°C)
Have all ingredients measured and ready
Use fresh or same-day croissants for best texture

1
Prepare the baking dish
- Brush the 9×13-inch (23×33 cm) baking dish generously with melted butter, paying special attention to the corners and edges.
- This prevents sticking and creates a golden crust.
- Arrange the croissant slices in a single layer, cutting them to fit as needed.
- Some overlap is fine.
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Tip: Don't discard any croissant scraps—they fit perfectly in gaps and ensure even custard absorption.
2
Make the custard mixture
- In a large bowl, whisk together the hazelnut milk, eggs, sugar, vanilla extract, and salt until completely smooth, about 1 minute.
- The mixture should be pale and homogeneous with no visible egg streaks.
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Ready when: Mixture is smooth, pale, and uniform
Tip: Whisk vigorously to fully incorporate the eggs so the custard sets evenly in the oven.
3
Add Nutella swirls
- Dollop 4 to 5 small spoonfuls of Nutella over the croissant slices—about 1 tablespoon (15 g) each—spacing them out.
- Pour the custard mixture slowly and evenly over the croissants, letting it soak into the bread.
- Gently push down any croissants that float to the surface with the back of a spoon, ensuring they stay submerged in the custard.
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Ready when: Croissants are mostly submerged and Nutella is distributed throughout
Tip: Don't stir the Nutella into the custard—leave it in distinct swirls for pockets of flavor in every bite.
4
Bake until set and goldenOven 375°F / 190°C
- Place the baking dish in the preheated 375°F (190°C) oven on the middle rack.
- Bake for 20–25 minutes, until the edges are lightly caramelized and the center jiggles only slightly when gently shaken.
- The top should be golden brown with some darker spots.
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Ready when: Center jiggles slightly, edges are caramelized, top is golden brown
Tip: Start checking at 20 minutes—ovens vary. A slight jiggle is perfect; the pudding continues to set as it cools.
5
Cool and serve
- Remove the baking dish from the oven and let it rest at room temperature for 10 minutes.
- This allows the custard to firm up slightly while staying creamy.
- Dust lightly with powdered sugar if desired, and serve warm or at room temperature.
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Ready when: Pudding is warm and set enough to scoop cleanly
Tip: Serve with whipped cream, vanilla ice cream, or a drizzle of hazelnut butter for extra indulgence.

Good to know

Tips

Use fresh or same-day croissants—stale ones will absorb custard unevenly and become mushy rather than tender.
Check that the center of the pudding reaches 160°F (71°C) with an instant-read thermometer if you're nervous about doneness. This ensures the eggs are safely cooked.
If the top browns too quickly, loosely tent the baking dish with aluminum foil for the last 5–8 minutes of baking.
Serve with a drizzle of warm Nutella, melted hazelnut butter, or a scoop of vanilla ice cream for an extra-special finish.

Make ahead

You can assemble the bread pudding in the baking dish up to 4 hours ahead, cover it with plastic wrap, and refrigerate. Add 2–3 minutes to the baking time if baking straight from the fridge.

Storage & reheating

Store covered at room temperature for up to 2 hours. Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a 300°F (150°C) oven for 10–12 minutes until warm. Do not freeze—the custard becomes grainy when thawed.

Substitutions

unsweetened hazelnut milk or whole milk → Whole milk, 2% milk, or oat milk. Hazelnut milk adds subtle flavor, but any milk works. Use whole milk for richer custard.
Nutella or chocolate-hazelnut spread → Chocolate-hazelnut spread (any brand), or 3 tablespoons (25 g) cocoa powder mixed with 3 tablespoons (45 g) hazelnut butter. Any chocolate-hazelnut spread swirls beautifully. Homemade cocoa-hazelnut mix creates a less fudgy, more cocoa-forward result.
croissants, fresh or same-day → Brioche, challah, or day-old white bread, cut into ¾-inch cubes. Croissants are ideal for their buttery texture, but any rich bread works. Avoid dense whole-grain breads.
vanilla extract → Hazelnut extract or omit entirely. Hazelnut extract doubles down on the hazelnut theme. Omitting vanilla also works fine.