Triple Chocolate Hazelnut Croissant Bread Pudding
Croissants soaked in hazelnut custard with dark, milk and white chocolate and toasted hazelnuts.
Contains dairy, eggs and gluten. Heading says 50 minutes cook; method says 45–50 minutes, with additional soaking and resting time. Bobbie confirmed the ¼ cup dark chocolate shavings or chips is scattered over the assembled pudding immediately before baking. Tips: use day-old croissants; toast hazelnuts; use all three chocolate types for balance; soak well; drizzle warm hazelnut spread before serving; make the night before. Variations: extra hazelnut spread dollops between layers; 1 tbsp instant espresso powder in custard; caramel sauce with glaze; chopped almonds or pecans with hazelnuts; fresh raspberries between layers; hazelnuts mixed with brown sugar and melted butter sprinkled on top. Store covered refrigerated up to 4 days. Freeze without glaze up to 2 months, thaw overnight refrigerated and reheat at 325°F (165°C) until warmed through. Add fresh glaze and toasted hazelnuts before serving.
Ingredients
Croissants
- 8–10 large croissants (about 12 cups), cut into 1–2-inch pieces (day-old works best)
Custard
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- ⅓ cup brown sugar
- ⅓ cup hazelnut spread (Nutella or similar)
- 2 tsp vanilla extract
- ½ tsp almond extract
- ¼ tsp salt
Chocolate layers
- 1 cup dark chocolate chips
- 1 cup milk chocolate chips
- 1 cup white chocolate chips
Hazelnut topping
- ½ cup chopped hazelnuts (toasted)
- ½ cup chocolate hazelnut spread (warmed)
- ¼ cup dark chocolate shavings or chips
Optional glaze
- ½ cup heavy cream
- ½ cup dark chocolate chips
- ¼ cup white chocolate chips
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Method
- 1
Prepare the croissants: cut into 1–2-inch pieces. Spread on a baking sheet and let sit for 30 minutes to dry slightly.
- 2
Make the custard: whisk eggs, milk, heavy cream, sugars, hazelnut spread, vanilla extract, almond extract and salt until smooth.
- 3
Combine: place croissant pieces in a large bowl and gently fold in the custard until all pieces are coated. Let sit for 20–30 minutes, stirring once or twice.
- 4
Layer the pudding: grease a 9 × 13-inch baking dish. Add half the croissant mixture, sprinkle with dark, milk and white chocolate chips, then add remaining croissant mixture. Top with more chocolate chips.
- 5
Sprinkle chopped toasted hazelnuts and the ¼ cup dark chocolate shavings or chips over the assembled pudding immediately before baking.
- 6
Bake: preheat oven to 350°F (175°C). Bake uncovered for 45–50 minutes until golden brown and set in the center. If the top browns too quickly, cover lightly with foil during the last 10 minutes.
- 7
Make the glaze (optional): heat heavy cream until warm, not boiling. Pour over chocolate chips and let sit for 2 minutes, then whisk until smooth. Drizzle over the warm bread pudding.
- 8
Let cool for 15–20 minutes before serving.
- 9
Serve warm with extra hazelnut spread, whipped cream or a scoop of vanilla ice cream.
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From Bobbie's “Bobbie's Recipe Card 137”. Written up by Bobbie's Kitchen · Updated 26 October 2026