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Decadent Chocolate Hazelnut Croissant Bread Pudding Recipe with Salted Caramel Topping

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A rich and indulgent bread pudding made from flaky croissants soaked in a chocolate custard, topped with toasted hazelnuts and a luscious salted caramel sauce. Perfect for using leftover croissants and impressing guests with minimal fuss.

Ingredients

Scale
  • 6 large croissants (around 300g), torn into bite-sized pieces (day-old works best for soaking)
  • 4 large eggs, room temperature
  • 2 cups (480ml) whole milk
  • 1 cup (240ml) heavy cream
  • 3/4 cup (150g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon fine sea salt
  • 4 ounces (115g) bittersweet chocolate, chopped or chips
  • 1 cup (120g) toasted hazelnuts, roughly chopped
  • 1/2 cup (100g) granulated sugar (for caramel)
  • 3 tablespoons (45g) unsalted butter, cubed and softened (for caramel)
  • 1/3 cup (80ml) heavy cream, warmed (for caramel)
  • 1 teaspoon flaky sea salt (for caramel)

Instructions

  1. Tear 6 large croissants into bite-sized pieces (about 1 to 2 inches). Place them evenly in a 9×13-inch baking dish. (10 minutes)
  2. Toast 1 cup chopped hazelnuts in a dry skillet over medium heat, stirring frequently until fragrant and lightly golden, about 5 minutes. Remove from heat and cool. (5 minutes)
  3. In a large bowl, whisk together 4 large eggs, 3/4 cup granulated sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon sea salt until smooth. Slowly pour in 2 cups whole milk and 1 cup heavy cream, whisking continuously. (5 minutes)
  4. Gently melt 4 ounces bittersweet chocolate in 20-second bursts in the microwave or using a double boiler. Let cool slightly, then whisk into the custard mixture until fully incorporated. (5 minutes)
  5. Pour the custard over the croissant pieces, pressing lightly to soak. Sprinkle toasted hazelnuts evenly on top. Cover with plastic wrap and refrigerate for at least 30 minutes, preferably 1 hour. (30-60 minutes)
  6. Preheat oven to 350°F (175°C). Remove plastic wrap and bake uncovered for 40-45 minutes until custard is set and top is golden brown with crispy edges. A knife inserted should come out mostly clean. (40-45 minutes)
  7. While baking, make the salted caramel sauce: melt 1/2 cup sugar in a saucepan over medium heat without stirring, swirling pan gently until deep amber. Add 3 tablespoons butter and stir until melted. Remove from heat and slowly whisk in 1/3 cup warm heavy cream. Stir in 1 teaspoon flaky sea salt. Let cool slightly. (10 minutes)
  8. Serve warm bread pudding drizzled generously with salted caramel sauce. Optionally garnish with whole toasted hazelnuts or a dusting of cocoa powder. (5 minutes)

Notes

Use day-old croissants for best soaking without sogginess. Melt chocolate gently to avoid burning. Toast hazelnuts carefully to prevent burning. Salted caramel balances sweetness and adds depth. For softer pudding, cover with foil halfway through baking. Refrigerate pudding overnight for deeper flavor and easier baking. Nut-free and vegan adaptations are possible.

Nutrition

Keywords: chocolate, hazelnut, croissant, bread pudding, salted caramel, dessert, easy recipe, leftover croissants

Find it online: https://lenatable.com/decadent-chocolate-hazelnut-croissant-bread-pudding-recipe-with-salted-caramel-topping/