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Nutella Banana Bread Pudding

Author: Samantha Ferraro


  • 4 croissants
  • 2 over-ripe bananas mashed
  • Nutella 1/4-1/2 cup enough to spread
  • 4 eggs
  • 1/2 cup milk
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1 tsp Frangellico hazlenut liquor
  • Zest of 1/2 orange


  • Cut croissants in half and spread each with nutella and banana. Close croissant and cut in thirds or quarters.
  • In a bowl, whisk together eggs, milk, cinnamon, nutmeg, vanilla and almond extract, frangelico and orange zest.
  • Place croissant quarters in baking dish and pour egg mixture over making sure all the bread is covered well. Cover with foil and allow to soak for 30 minutes.
  • *I used individual baking dishes and put 3-4 quarters in each. You can also use a 9x13 baking dish and pour everything in.
  • Bake in 350 degree oven for 25 minutes covered with foil. Remove foil and continue to bake for additional 10 minutes.