Slow-Cooker Nutella Strawberry Croissant Pudding

This slow-cooker Nutella strawberry croissant pudding is the ultimate dump-and-go dessert. Buttery croissants are stuffed with chocolate-hazelnut spread, layered with fresh strawberries, and soaked in a sweet custard.

After a few hours on low, it transforms into a molten, golden, spoonable treat that's perfect for brunch, dessert, or any occasion that calls for something indulgent. The slow cooker does all the work, leaving you with a warm, gooey bake that tastes like a French bakery creation.

Imagine the flakiest croissants, the richness of Nutella, and the bright pop of strawberries, all melding together into a warm, comforting pudding. This recipe is a cinch to assemble: just spread, layer, pour, and let your slow cooker work its magic.

The result is a dessert that feels fancy but is secretly simple. Whether you serve it straight from the crockpot or scoop it into bowls, this pudding is bound to become a favorite. It's a wonderful way to use up day-old croissants and create something memorable.

Ingredients

Why this recipe works

The slow cooker provides a gentle, even heat that turns the custard into a silky, set pudding without the risk of curdling or drying out. This low-and-slow method allows the croissants to absorb the custard gradually, becoming soft and tender in the center while the edges turn golden and slightly crisp. The result is a texture that's both creamy and satisfying, with pockets of molten Nutella and jammy strawberries throughout.

The combination of ingredients is a classic French-inspired pairing that never fails. The buttery croissants provide a rich base, the chocolate-hazelnut spread adds depth and sweetness, and the strawberries offer a fresh, tart contrast. The custard binds everything together, creating a cohesive dish that's greater than the sum of its parts. This recipe is forgiving, flexible, and always impressive.

Notes and substitutions

For the best texture, use day-old croissants that are slightly stale. They'll hold their shape better and absorb the custard without becoming mushy. If using fresh croissants, let them sit out for a few hours or toast them lightly before assembling.

The quality of the chocolate-hazelnut spread matters; choose a brand you love, as it's a key flavor. Fresh strawberries are ideal, but frozen (thawed and drained) work in a pinch.

A 6-quart slow cooker is perfect for this recipe. If your slow cooker is smaller, you may need to adjust the quantities or cook time. The custard ratio is important: too much liquid can make the pudding soupy, while too little can result in a dry bake.

Stick to the measurements provided for a perfect result. You can also add a splash of vanilla extract or a pinch of salt to enhance the flavors, though the video doesn't include them.

• chocolate-hazelnut spread: Use any chocolate spread or a mixture of melted chocolate and hazelnut butter for a similar result.
• fresh strawberries: Frozen strawberries (thawed and drained) can replace fresh; reduce sugar slightly if very sweet.
• heavy cream: Half-and-half or whole milk can replace heavy cream, though the pudding will be less rich.
• butter croissants: Day-old croissants work perfectly; brioche or challah can also be substituted.

Equipment

• 6-quart slow cooker
• Mixing bowl
• Whisk
• Measuring cups and spoons
• Rubber spatula
• Small saucepan (for warming Nutella)