4 Croissants (1-2 days old)
1C Nutella
1 C Heavy Cream
½ C Sugar
2 Eggs (slightly beaten)
½ C Chocolate Chips (I used Milk Chocolate Chips)
1 tsp Vanilla
¼ tsp Salt
Powdered Sugar to dust the top
Slice each croissant in half lengthwise then slather one side with Nutella. Put the halves back together to make sandwiches and cut into 2-inch pieces. Place your croissant pieces into a greased 13x9 inch baking dish.
In a medium size bowl add in your heavy cream, sugar, egg, chocolate chips, vanilla and salt and whisk until combined. Pour over your croissant pieces and cover with aluminum foil and let it soak for 15 minutes before baking.
While you wait, preheat your oven to 350 degrees F. After 15 minutes, bake your bread pudding at 350 degrees F for 30 minutes with the aluminum foil on and after the 30 minutes is up, uncover your bread pudding and bake for another 10 minutes.
Your bread pudding should be beautiful and golden brown, slightly risen and all the liquid should be absorbed. Cool slightly and dust with powdered sugar. Enjoy!
Enjoy!
As always,
All things cooking…decentralized!
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