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

Before you start

Before starting, gather all ingredients and equipment. Halve the croissants and spread them with Nutella. Quarter the strawberries. Whisk together the eggs, cream, milk, and sugar in a bowl. Have your 6-quart slow cooker ready.

This recipe comes together quickly, so having everything prepped ensures a smooth process. If you plan to serve immediately, have the extra Nutella warming on the stove or in the microwave just before serving.

Instructions

Assembly and Custard

1. 1Prepare the Croissants and Berries
   Halve the croissants lengthwise. Spread a generous layer of chocolate-hazelnut spread on the cut sides of each croissant half. Quarter the strawberries and set aside.
   Look for The croissants are evenly coated with Nutella, and the strawberries are ready to tuck in.
   Tip Use day-old croissants for a sturdier texture that holds up during slow cooking.
2. 2Layer in the Slow Cooker
   Arrange half of the Nutella-spread croissant halves in the bottom of a 6-quart slow cooker, cut sides up. Scatter half of the quartered strawberries over the croissants. Repeat with the remaining croissant halves and strawberries, pressing down gently.
   Look for The slow cooker is filled with layers of croissants and strawberries.
   Tip If the croissants are very large, tear them into chunks to fit more evenly.
3. 3Whisk the Custard
   In a medium bowl, whisk together the eggs, heavy cream, whole milk, and granulated sugar until the sugar is dissolved and the mixture is smooth.
   Look for The custard is smooth and lightly frothy.
   Tip Whisk thoroughly to ensure the eggs are fully incorporated, preventing scrambled bits.
4. 4Pour the Custard
   Pour the custard evenly over the croissants and strawberries in the slow cooker. Use a spatula to gently press the croissants down so they absorb the custard.
   Look for The custard has soaked into the croissants, and the top looks moist.
   Tip Let the mixture sit for 10 minutes before cooking to allow the croissants to soak up more custard.

The slow cooker is filled with layers of Nutella-spread croissants and strawberries. The custard is poured evenly, and the croissants have begun to soak it up.

The mixture looks inviting, with the custard pooling around the layers. Before moving to the next phase, ensure everything is evenly distributed and the croissants are moistened.

Slow Cooking

5. 5Slow-Cook on Low
   Cover the slow cooker and cook on LOW for 2.5 hours, or until the custard is set and the croissants are puffed and golden around the edges. The internal temperature of the custard should reach 160°F (71°C).
   Look for The pudding is puffed, golden, and the center is set but still moist.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Avoid lifting the lid during cooking, as this releases heat and may affect the texture.
6. 6Check for Doneness
   After 2.5 hours, insert a knife near the center of the pudding. It should come out clean or with just a few moist crumbs. If the custard is still wet, continue cooking in 15-minute increments until set.
   Look for The knife comes out clean, and the pudding is firm to the touch.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip If the edges are browning too quickly, turn the slow cooker to WARM and let it finish setting.

After 2.5 hours on low, the pudding is puffed and golden around the edges. The aroma of butter, chocolate, and strawberries fills the kitchen. The center is set but still moist. Check the internal temperature to confirm it has reached 160°F (71°C) before proceeding.

Finishing Touches

7. 7Finish and Serve
   Turn off the slow cooker. Let the pudding rest for 5 minutes. Dust generously with confectioners' sugar and drizzle with warm chocolate-hazelnut spread. Serve warm, scooping from the slow cooker.
   Look for The pudding is dusted with sugar and drizzled with glossy Nutella.
   Tip Warm the extra Nutella in a small saucepan over low heat or in the microwave for easy drizzling.

The pudding is dusted with confectioners' sugar and drizzled with warm Nutella. It looks glossy and inviting, with a beautiful contrast of colors. The texture is soft and spoonable, with molten pockets of chocolate and jammy berries. Serve immediately for the best experience.

Common mistakes

One common mistake is lifting the lid during cooking, which releases heat and can extend cooking time. Another is overcooking, which can make the custard rubbery. Stick to the recommended time and check for doneness.

Using too many strawberries can make the pudding watery; stick to the measured amount. Also, ensure the croissants are fully coated with the custard by pressing them down gently. Skipping the rest time can result in a runny texture, so let it sit before serving.

How to tell it’s done

The pudding is done when the custard is set and the internal temperature reaches 160°F (71°C). A knife inserted near the center should come out clean or with just a few moist crumbs.

The edges will be golden and puffed, while the center should be firm but moist. If the pudding jiggles excessively, it needs more time. Let it rest for 5 minutes before serving; it will continue to set as it cools slightly.

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