Nutella Hazelnut Croissant Pudding

Elevate your dessert game with my stunning Nutella Hazelnut Croissant Pudding. This dessert masterpiece features golden, flaky croissants bathed in a rich and creamy Nutella hazelnut custard, topped with a sprinkle of hazelnuts for an added crunch. Perfect for special occasions or simply satisfying your sweet tooth, this showstopper is guaranteed to impress at your next dinner party.

winter, dessert, autumn, nutella, hazelnut, custard, bread and butter pudding, croissants, sweets

dessert

French

Yield: 8

Author: Ange Zahn

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Nutella Hazelnut Croissant Pudding

Nutella Hazelnut Croissant Pudding is a delicious bread and butter pudding made extra special with the delightful flavours of Nutella and toasted hazelnuts with flaky, buttery croissants. The result? A heavenly pudding that will impress your guests and satisfy your sweet tooth. So simple to put together and just as tasty too!

Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M

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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

1. Preheat the oven to 160-180ºC Fan force. Grease a pudding dish and set aside.
2. 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.
3. In a large jug, pour cream, eggs, caster sugar, flour, vanilla and cinnamon. Whisk until all combined and set aside.
4. Cut each croissant in half. Spread one side with Nutella. Sandwich together and cut each croissant along the grooves and set aside.
5. Put the extra Nutella (for the pudding) into a small dish and microwave for 20 seconds. Set aside.
6. 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.
7. 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.
8. 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.
9. Dust with icing sugar or cinnamon sugar and serve with ice cream and berries.

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