Nutella Croissant Bread Pudding Recipe Recipe Cards

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NUTELLA® BREAD PUDDING



Nutella® Bread Pudding image

A delicious Nutella® spin on classic bread pudding!

Provided by easma

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h

Yield 8

Number Of Ingredients 12

1 teaspoon butter, or as needed
6 slices bread, or more to taste
1 (12 fluid ounce) can evaporated milk
¼ cup white sugar
¼ cup brown sugar
3 eggs
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
1 dash salt
3 tablespoons melted butter
⅓ cup chocolate-hazelnut spread (such as Nutella®)
½ cup chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter a pie dish and set aside.
  • Tear bread into 1- to 2-inch pieces and place in the bottom of the prepared pie dish.
  • Combine evaporated milk, white sugar, brown sugar, eggs, vanilla extract, cinnamon, and salt in a bowl. Mix well and set aside.
  • Add melted butter to bread pieces in the pie dish and toss to combine.
  • Melt chocolate-hazelnut spread in a microwave-safe bowl in a microwave to soften slightly, 15 to 30 seconds. Place dollops on top of bread mixture, spreading to make an even layer. Sprinkle with walnuts. Pour milk-egg mixture on top, making sure bread is completely covered.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes.

Nutrition Facts : Calories 337.4 calories, Carbohydrate 34.9 g, Cholesterol 96.2 mg, Fat 18.8 g, Fiber 1 g, Protein 8.9 g, SaturatedFat 6.7 g, Sodium 298.9 mg, Sugar 24.6 g

NUTELLA CROISSANT PUDDING



nutella croissant pudding image

Provided by Katrina

Time 45m

Yield 6

Number Of Ingredients 8

3 croissants
6 heaped tablespoons of Nutella
1/4 cup pecan halves
2 eggs
1 cup thickened cream
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup caster sugar

Steps:

  • Preheat oven to 180C fan forced
  • Cut croissants in half lengthways
  • Spread two heaped tablespoon of nutella onto one side of each croissant
  • Put halves back together and then cut croissant in half to make six pieces
  • Place croissants into a small ovenproof dish
  • Sprinkle pecans over croissants
  • Add custard ingredients into a large jug and whisk to combine
  • Pour custard mixture over croissants
  • Press each croissant into custard mixture
  • Cover with alfoil and bake in oven for 25 minutes
  • Remove alfoil and bake for a further 10 minutes or until golden
  • Serve warm with ice cream

NUTELLA BREAD PUDDING



Nutella Bread Pudding image

There's just something about a bread pudding - warm and comforting. They seem to transport you back to your childhood with each bite.

Provided by Constance J Smith - Cosmopolitan Cornbread

Time 1h5m

Number Of Ingredients 8

5 standard (or 9 small) croissants, day old
10 Tb Nutella (chocolate hazelnut spread)
3 eggs
1 1/2 c heavy cream
1 1/2 tsp vanilla extract
3/4 c sugar
1/4 tsp hazelnut extract (optional)
1/2 c chopped pecans

Steps:

  • 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 these 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!

Nutrition Facts : Calories 318 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 96 milligrams cholesterol, Fat 23 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 37 milligrams sodium, Sugar 24 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

COOKIE BUTTER AND NUTELLA BREAD PUDDING



Cookie Butter and Nutella Bread Pudding image

Provided by SI Foster, A Bountiful Kitchen

Time 1h

Number Of Ingredients 16

4-5 large croissants or enough to fill a 9x13 inch dish with croissants touching but not packed in
3 large eggs
2 cups heavy cream
2 cups milk
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon pepper (course ground if possible (yes, pepper!))
Few dashes of sea salt (reserved for after baking)
1/4 cup Nutella OR 1/2 cup chocolate chips + 2-3 tablespoons cream
1/4 cup cookie butter (Trader Joe's or Biscoff Brand)
Buttermilk syrup (optional)
1/2 cup butter (not margarine)
1/2 cup buttermilk
1 cup sugar
2 teaspoon vanilla
1/2 teaspoon baking soda

Steps:

  • Place torn croissants in a 9x13 inch lightly greased baking dish.
  • Whisk together eggs, milk, cream, vanilla, cinnamon, and pepper
  • Pour egg mixture over the croissants.
  • Cover with sheet of foil that has been sprayed with cooking spray on one side, and refrigerate at least one hour, or overnight if making ahead.
  • Bake covered dish at 350 degrees for 30 minutes.
  • Remove foil and bake for another 10-15 minutes, just until golden on top and egg mixture is set but not dried out.
  • Remove from oven and sprinkle with sea salt.
  • Melt Nutella and cookie butter in separate cups for about 20 seconds in microwave, or if using chocolate chips, either sprinkle on top of baked bread pudding or heat up cream in small bowl for 1 minute in microwave. Add chocolate chips and stir with spoon or fork until melted and smooth.
  • Drizzle melted cookie butter and Nutella or chocolate mixture over the top of bread pudding.
  • Serve immediately with buttermilk syrup on the side, if desired.
  • While bread pudding is baking, make syrup:
  • Heat butter, buttermilk, and sugar in a saucepan. Heat until boiling, stirring often.
  • Boil for about 1 minute. Remove from heat and add vanilla and baking soda.
  • Stir until combined. Refrigerate any leftovers to serve on waffles or pancakes!

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