This Nutella Croissant pudding is a variation on a traditional British bread and butter pudding. It is rich, it is buttery, and it is chocolatey, so what’s not to like? It is also very simple to make – another bonus.
The amounts given in the recipe below are for a pudding that would serve three (or 2 very hungry people). Just double the quantities for a 6 person dessert.
Bread and Butter pudding is a British staple dessert – the first recorded recipe dates back to the 1720’s. In that recipe bread was buttered and layered in a pan with currants and topped with a vanilla custard and baked until the custard had thickened. Many bread and butter pudding recipes can be found, but this one, using croissants instead of bread and chocolate instead of fruit might just be my favorite 
So, I have eaten 3 of these puddings over the last couple of days, all for the sake of getting a how-to video to post alongside this super simple recipe. Videoing this super simple recipe turned out to be not so super simple! There were spillages, there were camera issues and there were incomprehensible software issues.
This pudding is great served straight from the oven with cream or even ice cream! It is also pretty damn good eaten cold, straight from the dish for breakfast … but lets not go there 
! Whichever way you eat this Nutella Croissant pudding, I hope you enjoy it!
Nutella Croissant Pudding
- Prep Time: 15m
- Cook Time: 35m
- Total Time: 50m
- Serves: 3
- Category: Desserts
Ingredients
- 3 croissants
- 1/2 cup nutella
- 1 cup heavy cream
- 2 eggs
- 1/2 cup superfine sugar (caster)
- pinch salt
- 1/2 teaspoon vanilla paste
- 1/4 cup flaked almonds
- powdered sugar to decorate
Instructions
- Preheat the oven to 350°F
- Half the croissants, length-ways and spread with nutella. Sandwich back together and cut into 4 pieces.
- Place into a ovenproof dish.
- In a bowl combine the cream, eggs, salt, sugar and vanilla paste.
- Pour this mixture over the croissants and press down so that the croissants are covered with mixture.
- Place in the center of the oven and cook for 25 minutes.
- Remove from the oven and sprinkle with flaked almonds
- Place back in the oven for a further 7 - 10 minutes until the croissants and almonds are golden brown.
- Remove from oven and dust with powdered sugar.
- Serve, warm with cream
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