Recipe of the Week: Nutella Bread Pudding

The inimitable Zoé Martin had put this post together for us ready to run just after Christmas, but the line-up was stacked and the editor was out merry-making and screen-time-avoiding, so, we saved it for a week or two, anticipating your resolve on resolutions might have faded, the holiday leftovers might be consumed, and you might just be craving something, uh, winterously (not a word, but you know exactly what I’m saying, don’t you?) decadent. I mean, what’s wellness without a little dessert every now and then. And if you want to be all righteous about it, you can make your own nutella with local organic hazelnuts from Small Farm. They’re available at the local grocery stories and Mile One Eating House’s Market.

One of the newest Christmas Eve traditions in our house is to have a traditional Swiss cheese fondue for dinner but this year, for some reason, I bought one French baguette too many so, instead of wasting it I decided to make something yummy with it! 🙂

Therefore, I give you Nutella Bread Pudding (courtesy of food bloggers Inspired Taste).


You’re welcome!

Ingredients (Serves 4)

  • 3 croissants (preferably 1-2 days old) (I used one French baguette)
  • 3/4 cup Nutella (or equivalent)
  • 1/4 cup pecan halves (optional)
  • 2 eggs
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup sugar



  1. Preheat the oven to 350˚F.
  2. Slice each croissant in half lengthwise then slather one side with Nutella. Put the halves back together to make sandwiches and cut into 2-inch pieces. (Note: As I used a French baguette I just sliced the bread and then spread Nutella on it before laying it in the baking dish.)
  3. Add sandwich pieces and pecans to a small baking dish (suggested: 10-inch x 5-inch loaf pan).
  4. To make the custard, add eggs, cream, vanilla extract, salt and sugar to a medium bowl and whisk until combined.
  5. Pour the custard over the sandwich pieces then gently push down the bread so the custard starts to absorb.
  6. Cover with aluminum foil and bake in a 350˚F oven for 30 minutes then remove the foil and continue to bake uncovered for about 10 minutes until the bread pudding is golden brown, has risen slightly and the liquid has been completely absorbed.
  7. Serve with ice cream or just as is out of the baking dish with two spoons.


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