Slow-Cooker Nutella Croissant Bread Pudding Tips, FAQ & printable recipe

Tips for success

For the best texture, use croissants that are a day or two old. They have a drier crumb that soaks up the custard beautifully. If you only have fresh croissants, cut them into chunks and toast them in a 300°F oven for 10 minutes to dry them out. This prevents the pudding from becoming soggy.

Don’t overmix the custard—whisk just until the eggs are broken and the sugar is dissolved. Overmixing can incorporate air and cause the pudding to puff and then collapse.

Also, let the pudding rest for 10 minutes after cooking before serving; this allows the custard to set slightly and makes it easier to scoop.

Variations

• Add Fresh Berries: Fold 1 cup of fresh raspberries or sliced strawberries into the croissant mixture before pouring the custard. The berries add a bright, tart contrast to the rich chocolate and hazelnut flavors. If using frozen berries, thaw and drain them first to avoid excess liquid.
• Boozy Grown-Up Version: Add 2 tablespoons of bourbon, rum, or Frangelico to the custard mixture. The alcohol will cook off during the slow-cook, leaving behind a warm, nutty depth. Omit the espresso if you prefer, or keep it for a mocha-like flavor.
• Make It a Chocolate Lover’s Dream: Increase the dark chocolate chips to 1 cup and add 1/4 cup of cocoa powder to the custard. Use chocolate-hazelnut spread on the croissants and sprinkle extra chocolate chips between the layers. Serve with a drizzle of warm chocolate sauce.
• Turn It into a Breakfast Bake: Skip the mascarpone topping and instead serve with a dollop of Greek yogurt and a drizzle of honey. Reduce the sugar to 2 tablespoons and add 1 teaspoon of cinnamon to the custard. This version is less sweet and perfect for a morning treat.

Storage and make-ahead

Fridge

Store in an airtight container in the fridge for up to 4 days. The pudding will firm up when chilled; reheat gently.

Freezer

Freeze the baked bread pudding in a freezer-safe container for up to 2 months. Thaw overnight in the fridge, then reheat in a 350°F oven until warmed through.

Reheat

Reheat individual portions in the microwave for 30-45 seconds, or place in a 350°F oven for 10 minutes.

Store leftover bread pudding in an airtight container in the refrigerator for up to 4 days. The texture will become more dense as it chills, but it’s still delicious.

To serve, reheat individual portions in the microwave for 30-45 seconds, or in a 350°F oven for 10 minutes. The espresso mascarpone topping should be stored separately and brought to room temperature before serving.

You can assemble the bread pudding up to 12 hours ahead. Prepare the croissants and custard, layer in the slow cooker, and refrigerate.

When ready to cook, remove from the refrigerator and let sit at room temperature for 30 minutes, then cook on LOW as directed. You may need to add 15-20 minutes to the cooking time since the custard starts cold.

Serving ideas

Serve the bread pudding warm, straight from the slow cooker. Scoop it into bowls or onto plates, making sure each serving gets some of the chocolate and hazelnuts from the top.

Add a generous spoonful of espresso mascarpone and a dusting of cocoa powder. The contrast of warm, gooey pudding and cool, creamy topping is irresistible.

This dessert is perfect for brunch, but it also shines as an after-dinner treat. Pair it with a shot of espresso or a glass of cold milk. For a special occasion, add a scoop of vanilla ice cream alongside the mascarpone. The pudding is rich, so small portions go a long way—8 servings is perfect for a crowd.

Frequently asked questions

Recipe card

Slow-Cooker Nutella Croissant Bread Pudding

Prep 20 minCook 2 h 30 minTotal 2 h 50 minServes 8

Ingredients

• 6 large butter croissants, stale or day-old
• 1 cup chocolate-hazelnut spread (such as Nutella)
• 4 large eggs
• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 2 tbsp espresso powder or instant coffee granules
• 1 tsp vanilla extract
• 1/4 cup granulated sugar
• 1/4 tsp kosher salt
• 1/2 cup dark chocolate chips or chunks
• 1/2 cup toasted hazelnuts, roughly chopped
• 1 cup mascarpone cheese
• 2 tbsp brewed espresso or strong coffee, cooled
• unsweetened cocoa powder, for dusting, to taste

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

620

Protein

12 g

Carbohydrates

55 g

Fat

40 g

Automatic estimate from the ingredient list, not laboratory-verified.