Croissant Nutella pudding


  • 15 Deeghuys Chocolate Croissants
  • 180g Nutella spread
  • 500ml cream
  • 250ml milk
  • 4 eggs
  • 5ml vanilla extract


  • Place Deeghuys Chocolate Croissants on a baking tray lined with baking paper
  • Defrost and proof for 4 – 6 hours until double in size, while covered with plastic or a damp cloth.
  • Preheat the oven to 180°C.
  • Bake for 25 minutes or until golden brown.
  • Slice the croissants in half and spread one half with Nutella.  Place the top half back on and repeat with all the croissants.
  • Cut the croissants in smaller pieces and arrange in an oven dish, sprayed with non-stick spray.
  • Pour the cream and milk into a mixing bowl, add the eggs and vanilla.  Whisk and pour over the croissants
  • Allow the croissants to stand for one hour until the croissants soak up all the liquid.
  • Preheat the oven to 180°C and bake for 55 – 60 minutes until the custard has set.
  • Serve with ice cream or custard.


We all know the all-time favourite bread and butter pudding.  What you may not know is that you can make it with croissants.  Try this delicious recipe and spoil your family!

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