Nutella Hazelnut Croissant Pudding
One winter, I was determined to create a warm dessert that everyone would look forward to. I wanted something baked in a casserole dish, served straight from the oven and guaranteed to warm you up from the inside out.
After one spoonful of this Nutella Hazelnut Croissant Pudding, I knew I'd found it.
My family loved it so much I made it twice in two weeks and my friend Sam loved it so much she made it almost every week that winter! That's when I knew this recipe was definitely worth sharing.
Growing up, I was never really a fan of traditional bread and butter pudding, but this version completely won me over. Made with buttery croissants and a rich Nutella custard, it's the ultimate cosy dessert for cooler nights.
One of my favourite things about this recipe is how easy it is to prepare ahead of time. Simply assemble everything earlier in the day, then pop it in the oven when you're ready to serve.
Add a scoop of vanilla ice cream or cream and a light dusting of icing sugar and you've got a dessert that feels a little bit special without spending hours in the kitchen.
Whether you're entertaining friends, hosting a family dinner or simply craving a comforting winter dessert, this Nutella Hazelnut Croissant Pudding is always a crowd-pleaser. If you love cosy desserts like this, you might also enjoy my Sticky Date Pudding for another comforting family favourite.
Other desserts you might enjoy:
Why You'll Love This Recipe
Uses bakery-style croissants for incredible flavour and texture.
Rich, creamy Nutella custard with crunchy hazelnuts.
Easy to prepare ahead before baking.
Perfect for dinner parties, holidays and family celebrations.
A beautiful dessert that looks impressive with very little effort.
Top Tips
Use day-old croissants: Slightly stale croissants absorb the custard beautifully without becoming too soft.
Toast the hazelnuts: Toasting them first adds extra crunch and brings out their rich nutty flavour.
Serve warm: This pudding is at its absolute best served straight from the oven with vanilla ice cream, whipped cream and a sprinkle of cinnamon sugar.
Make ahead: Prepare the Nutella-filled croissants and the custard separately, then refrigerate. Assemble just before baking for the best texture.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream, freshly whipped cream or thick pouring cream.
Finish with extra toasted hazelnuts and a light dusting of icing sugar and cinnamon sugar for an elegant finishing touch.
Fresh raspberries or strawberries also pair beautifully with the rich chocolate hazelnut flavours.
Variations for Nutella Hazelnut Croissant Pudding
Add sliced strawberries or raspberries between the layers
Swap white chocolate for dark chocolate
Add a splash of Frangelico for an adults-only version
Use brioche if you don’t have croissants
Nutella Hazelnut Croissant Pudding
Ingredients
- 110g pack skinless hazelnut kernels,
- 600ml thickened cream
- 3 eggs
- ¼ cup caster sugar
- 1 tablespoon plain flour
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- 10 small croissants or 6 large croissants
- ½ cup Nutella for the croissants
- ⅓ cup Nutella for the pudding
- ½ cup Cadbury milk choc chips
- ½ cup Cadbury white choc chips
- Icing sugar, cinnamon sugar, berries and ice cream to serve.
Instructions
- Preheat the oven to 160-180ºC Fan force. Grease a pudding dish and set aside.
- In a small frypan, roast the hazelnuts until they are fragrant. You will need to keep stirring them so they don’t burn. Pour onto a clean plate and set aside to cool, then roughly chop.
- In a large jug, pour cream, eggs, caster sugar, flour, vanilla and cinnamon. Whisk until all combined and set aside.
- Cut each croissant in half. Spread one side with Nutella. Sandwich together and cut each croissant along the grooves and set aside.
- Put the extra Nutella (for the pudding) into a small dish and microwave for 20 seconds. Set aside.
- Lay half the chopped Nutella croissants into the dish. Spread out evenly. Sprinkle half the chocolate chips and half the hazelnuts over the croissants. Dollop the Nutella over the chocolate/hazelnut mixture and pour half the custard carefully over the top.
- Sprinkle the remaining choc chips and hazelnuts over the custard. Place the remaining croissant pieces on the top and finish off with the remaining custard.
- Cover with alfoil and cook for 50 minutes or until the custard has set in the middle. Remove the alfoil and cook for a further 5 minutes or until lightly golden on top. Allow to rest 10 minutes before serving.
- Dust with icing sugar or cinnamon sugar and serve with ice cream and berries.
