Nutella Croissant Bread Pudding Recipe Recipe For Zucchini

CROISSANT PUDDING

Steps:

• Preheat oven to 300 degrees. Lightly butter a small oval (or other shallow 1 1/2- to 2-quart) baking dish; set aside.
• In a large bowl, whisk together eggs, sugar, milk, and salt until combined. Add croissants; toss to coat. Let sit, turning occasionally, until they have absorbed some of the liquid, about 10 minutes. Pour mixture into prepared baking dish; smooth top with a spatula. Scatter with almonds.
• Bake until pudding has puffed up and a toothpick inserted in center comes out clean, 40 to 50 minutes. Cool at least 10 minutes before serving with whipped cream, if desired.

NUTELLA® BREAD PUDDING

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.

CROISSANT BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 by 15 by 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.
• Place the pan in a larger one filled with 1-inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.

CROISSANT BREAD PUDDING

Steps:

• Prepare a 9x13 baking dish with cooking spray or rub with butter.
• Place croissant cubes in the bottom of pan.
• Sprinkle cubes with pecan pieces.
• In a large mixing bowl, combine milk and heavy cream. Whisk in both sugars, eggs, vanilla and cinnamon. Combine until smooth and well blended. Pour over the top of croissant cubes and pecans. Very gently press down cubes so they are all moist.
• Cover with foil and refrigerate for 1-3 hours.
• Preheat oven to 350°F.
• Uncover and bake for 35-40 minutes. It should be nicely browned and slightly jiggly.
• Let sit for 5-10 minutes as it will be very hot. Top each serving with vanilla ice cream or some type of warm caramel sauce.

NUTELLA BREAD PUDDING

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!

NUTELLA CROISSANT PUDDING

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

CROISSANT BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
• Place pecans on a baking sheet.
• Toast pecans in the preheated oven until golden brown, about 8 minutes. Remove from oven and set aside. Reduce oven temperature to 325 degrees F (165 degrees C).
• Place torn croissants into the prepared baking pan. Pour milk over bread and let soak for 10 minutes.
• Beat eggs, sugar, vanilla extract, cinnamon, and nutmeg together in a medium bowl using an electric mixer. Pour over bread mixture, blending well, using your hands if needed. Add toasted pecans, chocolate chips, and toffee bits. Mix well.
• Bake in the preheated oven until the center is cooked through and top is golden brown, about 1 hour.
• While bread pudding is baking, bring sugar, half-and-half, and butter to a boil in a saucepan over medium heat, stirring until sugar dissolves. Reduce heat and let custard simmer for 5 minutes.
• Remove custard from heat and let cool slightly. Pour in vanilla extract and stir well.
• Remove bread pudding from oven and serve warm with custard sauce.