Slow-Cooker Nutella Croissant Bread Pudding Step-by-step instructions

Before you start

Before starting, gather all ingredients. Slice the croissants in half if they are large. Let the eggs and cream come to room temperature for 30 minutes for a smoother custard.

Spray the slow cooker insert lightly with nonstick spray or line with parchment paper for easier serving. Have the espresso powder, chocolate chips, and hazelnuts measured and ready. The mascarpone should be at room temperature for the topping.

Instructions

Layer and Soak

1. 1Prepare the Croissants and Custard
   Slice the croissants in half horizontally, then spread a generous layer of chocolate-hazelnut spread on the cut sides. Tear the croissants into large chunks and place them in the slow cooker insert, scattering the chocolate-hazelnut spread as you go. In a medium bowl, whisk together the eggs, heavy cream, whole milk, espresso powder, vanilla extract, sugar, and salt until the sugar dissolves and the mixture is smooth.
   Look for The croissant pieces are coated with chocolate-hazelnut spread, and the custard is a uniform, glossy liquid.
   Tip Use slightly stale croissants to soak up the custard without turning mushy.
2. 2Layer the Bread Pudding
   Pour the custard evenly over the croissant pieces in the slow cooker. Gently press the croissants down with a spatula to help them absorb the custard. Sprinkle the dark chocolate chips and half of the toasted hazelnuts over the top, tucking some between the croissant pieces.
   Look for The croissants are mostly submerged in custard, with chocolate chips and hazelnuts visible on top.
   Tip Let the mixture stand for 10 minutes before cooking to allow the croissants to soak.

At the end of phase 1, the croissants are coated with chocolate-hazelnut spread and the custard is poured over. The croissants should be gently pressed down to absorb the custard.

The mixture looks like a messy, delicious pile of bread and chocolate, with some custard still visible. The chocolate chips and hazelnuts are scattered on top. The slow cooker is ready to go.

Slow-Cook to Set

3. 3Slow-Cook on Low
   Cover the slow cooker with the lid and cook on LOW for 2 1/2 hours, until the custard is set around the edges and the center is just slightly moist but not liquid. The chocolate-hazelnut spread should be melted and the top golden in spots.
   Look for The pudding is puffed and golden, with chocolate bubbling at the edges. A knife inserted near the center comes out with moist crumbs, not raw batter.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Resist lifting the lid during cooking; the steam helps the custard set evenly.
4. 4Check for Doneness
   After 2 hours, begin checking the pudding. Insert an instant-read thermometer into the center; it should register at least 160°F (71°C) for food safety. If the top is browning too quickly but the center isn't set, turn the slow cooker to WARM for an additional 30 minutes.
   Look for The thermometer reads 160°F (71°C) or higher, and the pudding is set but still moist.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip If using a glass-lid slow cooker, you can see the pudding pulling away from the sides when done.

After 2 1/2 hours on LOW, the pudding is puffed and golden on top. The edges are set and pulling away from the sides slightly. The center is still moist but not liquid. An instant-read thermometer inserted in the center reads at least 160°F (71°C). The aroma of chocolate and coffee fills the kitchen.

Top and Serve

5. 5Make the Espresso Mascarpone Topping
   In a small bowl, stir the mascarpone cheese with the brewed espresso until smooth and spreadable. Set aside at room temperature while the pudding finishes cooking.
   Look for The mascarpone is creamy and easily spreadable, with a light coffee color.
   Tip If the mascarpone is too thick, add a teaspoon of milk to loosen it.
6. 6Serve the Bread Pudding
   Spoon the warm bread pudding into bowls. Top each serving with a quenelle of espresso mascarpone and a dusting of cocoa powder. Sprinkle the remaining toasted hazelnuts over the top for crunch.
   Look for The pudding is warm and gooey, with melted chocolate and creamy mascarpone on top.
   Tip For clean scoops, use a large spoon dipped in hot water.

The bread pudding is warm and gooey, with melted chocolate and hazelnuts throughout. The espresso mascarpone is smooth and spreadable. Scooping into the pudding reveals tender, custard-soaked croissants with pockets of molten Nutella. The cocoa powder adds a final touch of bitterness that balances the sweetness.

Common mistakes

One common mistake is lifting the lid too often, which lets out steam and slows cooking. Another is using fresh, soft croissants that turn to mush; day-old or slightly stale croissants are best.

Overmixing the custard can incorporate too much air and cause the pudding to puff and fall. Finally, don’t skip the espresso—it deepens the chocolate flavor, but if you must omit it, add an extra teaspoon of vanilla.

How to tell it’s done

The bread pudding is done when the internal temperature reaches 160°F (71°C) in the center, and the custard is set around the edges but still moist in the middle. A knife inserted near the center should come out with a few moist crumbs, not wet batter.

The top will be puffed and golden, and the chocolate will be melted and bubbling at the edges. If the top is browning too quickly, turn the slow cooker to WARM for the last 30 minutes.

• Egg dishes: 160°F (71°C) in the thickest part