BY CASSANDRA HAMMERSTONE
September 2023
Bread pudding is the pinnacle of rustic desserts. Best with stale bread, it easily transforms butter, a few eggs and some cream into decadence, with very little need for precision.
Croissants are lovely in bread pudding, and the perfect way to use leftovers, since they tend to lose their freshness quickly. And with the addition of Nutella, another staple in my pantry, you’ll have an ooey, gooey dessert in no time.
I’ve written this recipe and photographed it as individual servings, either for 8 oz or 10 oz ramekins, which speeds up the preparation and baking time. If you prefer to serve this family-style, use a 9x11 baking dish.
I would recommend using any croissants from the bakery section of just about any grocery store. There’s no need to splurge at your favorite bakery, but if you do have leftovers, this is an excellent application. In fact, I highly recommend using at least day-old croissants for this recipe, when they’ve just lost their tender flakiness and pillowy softness. I leave them out on the counter overnight, uncovered, the day before I bake.
You’ll need about four large croissants, or just about 8 oz by weight. Cut them in half like you’re making a sandwich and spread Nutella evenly on each side.
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Then, put them backtogether like Nutella sandwiches, and cut the croissants into 1” or 2” cubes.
Prepare your ramekins (or baking dish) with a bit of nonstick spray or butter, and pile in the cubes.
For the custard, whisk together the eggs, brown sugar, melted butter, and vanilla extract. Then, slowly whisk in the cream until everything is combined. I use salted butter for this recipe, but if you prefer to use unsalted, add a pinch of salt to the custard.
Pour the custard evenly into the ramekins and gently push the croissant cubes down into the custard so that all the bread gets soaked.
Let the mixture sit for about 10 to 15 minutes (or a little longer if you're baking in a larger dish), and the custard will slowly absorb into the croissants. Whether you’re using ramekins or a baking dish, you’ll want to put a baking sheet underneath to catch any drips.
Bake for 45 to 50 minutes, or until the tops are golden brown and the custard is fully absorbed and set. Top with your favorite ice vanilla ice cream, and serve warm.
NUTELLA CROISSANT BREAD PUDDING
Season: Autumn, Winter
Serves: 4-6
Ingredients
4 large stale croissants, about 8 oz
½ cup Nutella
4 tbsp butter, melted
¼ cup brown sugar, packed
2 large eggs
¾ cup heavy cream
1 tsp vanilla extract
PREPARATION
Preheat the oven to 350°. Grease a 9x11 baking dish. You could also use four 10 oz ramekins or six traditional 8 oz ramekins.
Melt the butter and set it aside to cool to room temperature.
Day-old croissants work best in this recipe. Either purchase them the day before and keep them out, or ask at the bakery for day-old or end-of-day croissants. Cut the croissants in half lengthwise and spread the Nutella evenly on each half. Put the halves back together like Nutella sandwiches. Then, cut each croissant into 1" or 2" inch cubes.
To make the custard, whisk together the butter, brown sugar, eggs, vanilla extract and cream. If you prefer to use unsalted butter, add a pinch of salt to the custard mix.
Add the croissant cubes evenly to the prepared ramekins or baking dish, then pour the custard over evenly. Gently pat the croissants into the custard to ensure they are evenly covered. Let sit for 10-15 minutes to allow the custard to almost fully absorb.
Bake for 45 to 50 minutes, and serve warm topped with your favorite vanilla ice cream.
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