Nutella Bread Pudding

We had company over for dinner last night and I made this for dessert. Of course, we were so excited for dessert that I competely forgot to take a picture of it. It was so yummy, though, that I had to still share the recipe.

I drizzled the bread pudding with extra Nutella straight out of the oven and served it warm with vanilla bean ice cream! Mmmmm mmmm mmmm!

Enjoy!

Nutella Bread Pudding
Recipe slightly adapted from Inspired Taste

7-8 croissants

Nutella

4 eggs

2 cup cream

2 teaspoon vanilla extract

1/2 teaspoon salt

1 cup sugar

Preheat the oven to 350 degrees F.

 

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.

 

Add sandwich pieces to greased 8x8 pan.

 

Whisk eggs, cream, vanilla extract, salt and sugar to a medium bowl until combined.

 

Pour the custard over the sandwich pieces then gently push down the bread so the custard starts to absorb. At this point you can bake right away or let sit in the fridge for a few hours to soak up more of the custard.

 

Cover with aluminum foil and bake in a 350 degree 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.