Eggnog Bread Pudding with Nutella Ganache
Buttery croissants immersed in a rich eggnog custard, baked until golden brown, and drizzled in silky Nutella ganache!
Ingredients
- 13 ounces croissants, torn (about 5 croissants)
Custard:
- ¼ cup granulated sugar
- ¼ cup brown sugar, packed
- 3 egg yolks
- 1 whole egg
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 2 cups eggnog
For Topping:
- 1 Tablespoon granulated sugar
For the Nutella Ganache:
- ¾ cup Nutella
- ¼ cup Semi-sweet chocolate chips
- ½ cup Heavy cream
Instructions
- Preheat oven to 350ºF. Scatter the torn croissants evenly in a single layer on a baking sheet. Bake until dry and toasted, about 8-10 minutes.* Allow croissants to cool while you prepare the custard.
Make the Custard:
- In a large bowl, whisk the sugars, egg yolks, whole egg, vanilla, spices, and salt together until smooth. Stir in the eggnog until combined. Gently fold in the croissants.
- Pour mixture into a greased 8-inch square baking dish, gently pressing down on the bread to ensure that all of the pieces are completely saturated in the custard. Allow to sit and soak for at least two hours**.
- Preheat the oven to 350ºF. Sprinkle the 1 tablespoon of sugar evenly over the bread pudding, and bake in the oven for 35-40 minutes, or until golden and toasty.
Make the Nutella Ganache:
- Place all of the ingredients in a medium microwave-safe bowl, and heat in the microwave for 30 seconds. Remove, stir, then return to the microwave for another 15 seconds. Stir until smooth and silky.***
- To serve, slice/scoop bread pudding into bowls. Top with a few spoonfuls of the Nutella ganache and enjoy!
Notes
*If your croissants are already dry/stale, you can skip this toasting step.
**You can also prepare this bread pudding the night before, allow it to soak overnight, then bake it in the oven the next day. If you do this, make sure to let the bread pudding sit out at room temperature for 20 minutes before placing in the oven.
***If your ganache breaks our looks really oily, it's mostly due to being overheated. Luckily, there's a simply fix for this. Just add warm milk, a teaspoon or so at a time, and stir until completely smooth and silky.