By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 2
838 cal · 50 min
Nutella Bread Pudding
Recipe GLPR7caa296bfc4f54
A rich and indulgent dessert featuring buttery croissants layered with creamy Nutella and baked in a custard sauce. Topped with crunchy pecans and a dusting of powdered sugar, this elegant bread pudding is perfect for a special breakfast or dessert.
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Ingredients
3 Croissants, 1-2 days old
¾ cup Nutella
¼ cup Pecan halves
2 Eggs
1 cup Heavy cream
½ cup Granulated sugar
1 teaspoon Vanilla extract
¼ teaspoon Salt
Powdered sugar for garnish
Directions
Preheat your oven to 350°F. Slice each croissant in half lengthwise, then spread Nutella generously on one cut side of each half.
Sandwich the two halves back together with the Nutella inside, then cut each croissant into 2-inch pieces.
Arrange the croissant pieces and pecan halves in a small baking dish (such as a 10-inch by 5-inch loaf pan).
In a medium bowl, whisk together the eggs, heavy cream, granulated sugar, vanilla extract, and salt until well combined and smooth.
Pour the custard mixture evenly over the croissant pieces, then gently press down the bread with the back of a spoon to help it absorb the custard.
Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
Remove the foil and continue baking for about 10 additional minutes, until the top is golden brown, the pudding has risen slightly, and all the liquid has been absorbed.
Remove from the oven and let cool for a few minutes. Dust with powdered sugar just before serving.
Comments
Nutella and croissants are stocked everywhere in Charlotte—Harris Teeter, Food Lion, Kroger, Walmart, ALDI—so no special trips needed, and the ingredient list is straightforward for any supermarket. The real cost driver is the croissants and pecans; expect $12–15 total for two servings, which lands this firmly in dessert-for-an-occasion territory rather than weeknight cooking. The stated 50 minutes is honest for baking but understates hands-on prep, since you'll need to cube croissants, whisk custard, and tend the oven—realistic total is closer to an hour with cooling. This is a same-night indulgence, not a keeper; bread pudding doesn't reheat well and is best warm from the oven, so plan this for when you're ready to eat it immediately.
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