For my birthday brunch this year, one of the things that I made was croissant nutella bread pudding. I bought 70 croissants at Costco, spread them out all over my living room to get stale, and then my spirit animal/friend Julie spent 2 hours, at 3am tearing them into pieces and smearing each piece with a spoon of nutella spread — it was a truly heroic act of friendship on her part and I’ll never forget how grateful I was for that. After all that work, the party came and went and I didn’t even get to try a piece of the bread pudding!
A few weeks ago I decided to make a little bit for myself as a weekend treat…A-MA-ZING. Dude..like seriously kind of mindblowing. I mean its nutella…and croissants…in a creamy, eggy custard. This bread pudding is now the main star in my “I-wish-I-could-eat-this-every-day-and-have-a-body-like-Beyonce” fantasy.
As with all bread puddings, the two keys to perfect decadence is to use slightly stale bread and to allow the custard to fully absorb into the bread before baking. This bread pudding is not for the faint of heart… it is very very rich (like Nene) and you’ll want to eat more than one piece of it, so make sure you plan an extra run the next day.
- 8 croissants, torn into 2 inch pieces
- 3 whole eggs
- 3 egg yolks
- 1½ cups of heavy cream
- 1½ cups of whole milk
- 1.5 teaspoons of vanilla extract
- 1 teaspoon of chocolate extract (optional)
- ½ teaspoon of nutmeg
- 2 cups of nutella
- 3 tablespoons of butter, very soft
- Preheat the oven to 375 degrees.
- Grease the inside of an 8x12 inch casserole dish or 6 ramekins with the softened butter.
- Spread about ½ a teaspoon of nutella onto each piece of croissant and place them into the baking dish(es) until they are all spread out in an even layer.
- In a large bowl, whisk together the eggs, egg yolks, cream, milk, vanilla and chocolate extract and nutmeg until well incorporated and creamy.
- Pour the mixture over the croissants. Allow to stand for at least 10 minutes, but preferably for up to 2 hours, pressing down occasionally.*
- Place the casserole dish into the oven and cook for 40-50 minutes, until the custard is set and the top is golden brown. If you are using ramekins, place them all onto a baking sheet and put them in the oven for 25-30 minute, until the custard is set. (you can check my inserting a knife into the center of the bread pudding. If it comes out clean, the custard is set.