Looking for something that will really impress Mom this Mother’s Day? If you enjoy a little something on the sweeter side, then you’ll LOVE this Cookie Butter and Nutella Bread Pudding! It’s so easy to throw together and will make any holiday or occasion special.
The perfect pair
I love a good bread pudding! Cookie Butter and Nutella Bread Pudding is one of the easiest recipes that can be classified as both a breakfast and dessert item. It’s layered in a mouthwatering combination of sweet cookie butter and rich Nutella. Honestly, this duo is hard to beat when it comes to something that will really WOW the crowd. It’s one of those dishes that should only be prepared when you are sure you’re going to share with others!
As simple as it gets
With just a few simple ingredients, Cookie Butter and Nutella Bread Pudding is the perfect recipe to make ahead, store in the fridge and serve for brunch the following day. You can also adapt it to your liking. Prefer a nut-free version? Sprinkle chocolate chips or a chocolate glaze over the top instead of Nutella. You can use any type of light, airy bread, like croissants, French, or white bread (I wouldn’t use wheat bread, bagels, or english muffins). For the best results, allow the bread to dry out for a while before you put the ingredients together. Then, just assemble in a dish, pour on the custard mixture, and drizzle with melted cookie butter and Nutella! I promise, it doesn’t get much easier than this. If you can tear bread, whisk eggs and use the microwave you can make this dish.
Cookie butter for the win!
Remember the old days when the best part about flying on Delta were the Biscoff cookies? Years ago, the only place I could find those crunchy, melt-in-your-mouth bites of goodness were on airplanes. Now, they’re sold everywhere. And Trader Joe’s has made them even better with their famous Speculoos Cookie Butter. I’ll just say it’s nothing short of irresistible, and an absolute necessity in our kitchen! Cinnamon, nutmeg, and a caramelized butter flavor, all blended into a creamy cookie spread. Oh my. This is what makes Cookie Butter and Nutella Bread Pudding so special. There’s a reason why this product is Trader Joe’s #1 seller of all products! If you don’t live near TJ’s, you can also purchase Biscoff’s own brand of cookie butter, which I’ve seen at Target, Walmart and local grocery stores.
Cookie Butter and Nutella Bread Pudding for breakfast, brunch or dessert
Cookie Butter and Nutella Bread Pudding will take your weekend breakfast, holiday gathering, or any occasion to the next level! Sweet, warm, and soaked in indulgent flavors. Have I convinced you to make it yet? It can be served as a brunch option, and makes the perfect sweet and savory pairing with Hashbrown Breakfast Casserole, fresh fruit, and a green salad, like Strawberry-Avocado Spinach Salad. Trust me, this is will be a new family favorite recipe you’ll want to make over and over again! If you love this recipe, you’ll love these recipes too… Overnight Breakfast Bake with Carmel Syrup, Creme Brûlée French Toast with Creamy Maple Syrup
Cookie Butter and Nutella Bread Pudding
- 4-5 large croissants or enough to fill a 9×13 inch dish with croissants touching but not packed in
- 3 large eggs
- 2 cups heavy cream
- 2 cups milk
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/4 teaspoon pepper course ground if possible (yes, pepper!)
- Few dashes of sea salt reserved for after baking
- 1/4 cup Nutella OR 1/2 cup chocolate chips + 2-3 tablespoons cream
- 1/4 cup cookie butter Trader Joe’s or Biscoff Brand
- Buttermilk syrup optional
- 1/2 cup butter not margarine
- 1/2 cup buttermilk
- 1 cup sugar
- 2 teaspoon vanilla
- 1/2 teaspoon baking soda
Place torn croissants in a 9×13 inch lightly greased baking dish.
Whisk together eggs, milk, cream, vanilla, cinnamon, and pepper
Pour egg mixture over the croissants.
Cover with sheet of foil that has been sprayed with cooking spray on one side, and refrigerate at least one hour, or overnight if making ahead.
Bake covered dish at 350 degrees for 30 minutes.
Remove foil and bake for another 10-15 minutes, just until golden on top and egg mixture is set but not dried out.
Remove from oven and sprinkle with sea salt.
Melt Nutella and cookie butter in separate cups for about 20 seconds in microwave, or if using chocolate chips, either sprinkle on top of baked bread pudding or heat up cream in small bowl for 1 minute in microwave. Add chocolate chips and stir with spoon or fork until melted and smooth.
Drizzle melted cookie butter and Nutella or chocolate mixture over the top of bread pudding.
Serve immediately with buttermilk syrup on the side, if desired.
While bread pudding is baking, make syrup:
Heat butter, buttermilk, and sugar in a saucepan. Heat until boiling, stirring often.
Boil for about 1 minute. Remove from heat and add vanilla and baking soda.
Stir until combined. Refrigerate any leftovers to serve on waffles or pancakes!
-You may use leftover rolls, white bread, cut up raised glazed donuts or croissants for this recipe.
-The buttermilk syrup is not necessary, but adds a bit of flavor and moisture, especially if your bread pudding gets a little dried out!