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Cookie Butter and Nutella Bread Pudding

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 20 servings
Author SI Foster, A Bountiful Kitchen

Ingredients

  • 4-5 large croissants or enough to fill a 9x13 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

Instructions

  1. Place torn croissants in a 9x13 inch lightly greased baking dish.
  2. Whisk together eggs, milk, cream, vanilla, cinnamon, and pepper
  3. Pour egg mixture over the croissants.
  4. 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.
  5. Bake covered dish at 350 degrees for 30 minutes.
  6. Remove foil and bake for another 10-15 minutes, just until golden on top and egg mixture is set but not dried out.
  7. Remove from oven and sprinkle with sea salt.
  8. 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.
  9. Drizzle melted cookie butter and Nutella or chocolate mixture over the top of bread pudding.
  10. Serve immediately with buttermilk syrup on the side, if desired.
  11. While bread pudding is baking, make syrup:
  12. Heat butter, buttermilk, and sugar in a saucepan. Heat until boiling, stirring often.
  13. Boil for about 1 minute. Remove from heat and add vanilla and baking soda.
  14. Stir until combined. Refrigerate any leftovers to serve on waffles or pancakes!

Recipe Notes

-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!