Desserts · Part 3 of 3: Tips & recipe card

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

Name: Slow-Cooker Nutella Strawberry Croissant Pudding
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Cuisine: French-inspired
Ingredients: 6 large butter croissants, halved; 1 cup chocolate-hazelnut spread (such as Nutella); 3 cups fresh strawberries, quartered; 4 large eggs; 1 cup heavy cream; 1 cup whole milk; 1/2 cup granulated sugar; Confectioners' sugar, for dusting, to taste; Warm chocolate-hazelnut spread, for drizzling, to taste

By Clara Weller · Oct 17, 2026

A close-up of a serving of Nutella and strawberry croissant pudding topped with powdered sugar.

Prep: 15 min
Cook: 2 h 30 min
Total: 2 h 45 min
Serves: 8

Tips for success

For an extra-decadent finish, warm the additional Nutella with a splash of milk to create a pourable sauce. This makes drizzling easier and adds a silky texture. If you prefer a less sweet dessert, reduce the sugar to 1/3 cup or use a dark chocolate spread with less sugar. The strawberries provide natural sweetness, so adjust to your taste.

To ensure even cooking, press the croissants down gently after pouring the custard. This helps them absorb the liquid uniformly. If your slow cooker runs hot, check the pudding at the 2-hour mark.

You can also cook on HIGH for 1.5 hours, but the low-and-slow method yields a more tender texture. Always let the pudding rest before serving to allow the custard to set.

Variations

Berry Bliss: Swap the strawberries for a mix of raspberries, blueberries, and blackberries. The tartness of the berries balances the sweet Nutella beautifully. Adjust sugar to taste if the berries are very sweet.
Banana Nutella: Add sliced bananas along with the strawberries for a banana-chocolate twist. Use 2 cups strawberries and 1 cup sliced bananas. The bananas soften during cooking and meld with the Nutella.
Almond Crunch: Sprinkle 1/2 cup sliced almonds over the top before cooking for added texture and nutty flavor. Toast the almonds lightly first for extra crunch. This variation adds a delightful crunch to each bite.
Espresso Kick: Add 1 tablespoon of instant espresso powder to the custard mixture for a mocha flavor. The coffee enhances the chocolate notes without overpowering the dish. This is a great option for coffee lovers.

Storage and make-ahead

Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warm.
Freezer: Freeze the fully cooked and cooled pudding in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat gently before serving.
Reheat: Reheat individual portions in the microwave for 30-60 seconds, or place in a 350°F (175°C) oven for 10-15 minutes until warmed through.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The pudding will firm up when chilled; you can enjoy it cold or reheat individual portions in the microwave for 30-60 seconds. For best results, reheat gently to avoid drying out. The flavors continue to meld as it sits, making it even more delicious the next day.

You can assemble the pudding (without the custard) up to a day in advance. Spread the croissants with Nutella, layer with strawberries, and keep covered in the refrigerator.

Before cooking, whisk the custard and pour it over the croissants, then cook as directed. This is a great time-saver for entertaining. Alternatively, you can fully cook the pudding, cool it, and refrigerate; reheat before serving.

Serving ideas

Serve this pudding warm, straight from the slow cooker, for the most indulgent experience. Scoop generous portions into bowls and finish with a dusting of confectioners' sugar and a drizzle of warm Nutella.

The contrast of warm, gooey pudding with the cool berries is delightful. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream, though the video doesn't include these.

This dessert is perfect for brunch, a holiday table, or a casual get-together. The slow cooker keeps it warm for serving, making it ideal for buffets.

For a prettier presentation, use a spatula to lift out the pudding and place it on a serving platter. Garnish with extra strawberries and a sprinkle of powdered sugar for a professional touch. The leftovers are just as tasty cold.

Frequently asked questions

Can this recipe be made in the oven instead of a slow cooker?

Yes, this pudding can be baked in the oven. Assemble the dish in a 9x13-inch baking dish and bake at 350°F (175°C) for 40-50 minutes, or until the custard is set and the top is golden. The baking time may vary, so check for doneness with a knife. The slow cooker version is more hands-off, but the oven method works well if you prefer.

Why does the pudding sometimes come out runny?

A runny pudding usually means it hasn't cooked long enough for the custard to set. Ensure the internal temperature reaches 160°F (71°C) and the center is firm. Also, avoid adding too many strawberries, as they release moisture. Let the pudding rest for 5-10 minutes after cooking; it will continue to set as it cools.

Can this recipe be made gluten-free?

To make this recipe gluten-free, use gluten-free croissants or substitute with gluten-free bread, such as brioche-style gluten-free bread. The rest of the ingredients are naturally gluten-free. Check the labels of your chocolate-hazelnut spread to ensure it's gluten-free. The texture may vary slightly, but the result will still be delicious.

What if the croissants are too fresh?

If using fresh croissants, let them sit out for a few hours to dry slightly. Alternatively, toast them in a 300°F (150°C) oven for 5-10 minutes to stale them. Fresh croissants can become too soft and mushy when soaked in custard. Day-old croissants are ideal for this recipe.

Can this dessert be prepared without eggs?

Yes, you can make an eggless version by using a cornstarch-based custard. Mix 1/4 cup cornstarch with 1/2 cup milk, then whisk with the remaining milk, cream, and sugar. Cook over medium heat until thickened before pouring over the croissants. This will create a similar set texture without eggs.

Recipe card

Slow-Cooker Nutella Strawberry Croissant Pudding

Prep 15 minCook 2 h 30 minTotal 2 h 45 minServes 8

Ingredients

6 large butter croissants, halved
1 cup chocolate-hazelnut spread (such as Nutella)
3 cups fresh strawberries, quartered
4 large eggs
1 cup heavy cream
1 cup whole milk
1/2 cup granulated sugar
Confectioners' sugar, for dusting, to taste
Warm chocolate-hazelnut spread, for drizzling, to taste

Instructions

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.
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.
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.
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.
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).
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.
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.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories: 520
Protein: 10 g
Carbohydrates: 58 g
Fat: 29 g

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.