Slow-Cooker Nutella Croissant Bread Pudding

Imagine a dessert that tastes like a chocolate-hazelnut croissant, but made in a slow cooker with almost no effort. This bread pudding layers buttery croissants with Nutella, soaks them in an espresso-spiked custard, and cooks low and slow until molten and custardy.

Topped with a silky espresso mascarpone cream, it’s the kind of brunch dish that feels special—but comes together in minutes.

This slow-cooker Nutella croissant bread pudding is the ultimate hands-off dessert. You tear croissants, spread them with chocolate-hazelnut spread, pour over a rich custard, and let the Crockpot do the work.

The result is a warm, gooey, custardy pudding with crisp edges, melted chocolate pockets, and the unmistakable flavor of toasted hazelnuts and coffee. Serve it straight from the pot with a cloud of espresso mascarpone—it’s a brunch showstopper that’s surprisingly simple.

Ingredients

Why this recipe works

The slow cooker’s gentle, even heat works like a water bath for custards. It cooks the eggs slowly, so the custard sets into a silky, creamy texture rather than scrambling or curdling. The low heat also allows the croissants to soak up the custard gradually, turning them tender and soft while keeping the top slightly crisp.

Using day-old croissants is key—they have a drier crumb that absorbs the custard without becoming mushy. The chocolate-hazelnut spread melts into pockets of fudgy goodness, while the espresso in the custard enhances the chocolate flavor without making it taste like coffee. The result is a dessert that’s rich, balanced, and deeply satisfying.

Notes and substitutions

Choose good-quality butter croissants from a bakery or grocery store. They should be slightly stale for best absorption. If they’re fresh, toast them briefly in a 300°F oven for 5 minutes to dry them out.

The chocolate-hazelnut spread should be the kind you like to eat—any brand works, but avoid low-fat versions as they may not melt as smoothly.

Espresso powder adds depth to the chocolate flavor; instant coffee works too. If you prefer no coffee, omit it and increase the vanilla to 2 teaspoons.

The mascarpone topping can be made ahead and refrigerated, but bring it to room temperature before serving. For a nut-free version, replace the hazelnuts with toasted almonds or omit them entirely—just check that your chocolate spread is nut-free.

• butter croissants: brioche or challah, cut into cubes, for a softer texture
• chocolate-hazelnut spread: any chocolate spread, or use 3/4 cup Nutella and 1/4 cup chocolate chips
• heavy cream: half-and-half or whole milk (the pudding will be slightly less rich)
• espresso powder: 2 tbsp strongly brewed coffee, or omit for a non-coffee version

Equipment

• 6-quart slow cooker (Crockpot)
• Mixing bowl
• Whisk
• Rubber spatula
• Cutting board
• Chef's knife
• Measuring cups and spoons
• Small spoon for serving