How do I store leftover Strawberry Nutella Bread Pudding?

To keep your Strawberry Nutella Bread Pudding fresh, store leftovers in an airtight container in the refrigerator. It will stay good for up to 3-4 days. Make sure it has cooled completely before covering to avoid moisture buildup, which can make the pudding soggy.

What is the best way to reheat Strawberry Nutella Bread Pudding without drying it out?

Reheat the bread pudding in a preheated oven at 325°F (160°C) for about 10-15 minutes. Cover it lightly with foil to retain moisture and prevent the top from over-browning. Avoid microwaving as it can cause uneven heating and make the texture rubbery.

Can I freeze Strawberry Nutella Bread Pudding for later?

Yes, Strawberry Nutella Bread Pudding freezes well. Wrap it tightly in plastic wrap and then aluminum foil, or place it in an airtight freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating using the oven method.

Can I substitute other fruits for strawberries in Nutella bread pudding?

Absolutely! Berries like raspberries, blueberries, or sliced bananas pair well with Nutella. Choose fruits with a firm texture to avoid excess moisture that can make the pudding soggy. Adjust cooking time slightly if using fruits with higher water content.

Is Strawberry Nutella Bread Pudding a good dessert for kids and picky eaters?

Yes, this dessert is often a hit with kids due to its sweet, creamy texture and familiar flavors. You can customize it by adding chopped nuts or chocolate chips for extra texture. For picky eaters, keeping the fruit limited to strawberries or substituting with favorites helps boost appeal.

Strawberry Nutella Bread Pudding Recipe With Creamy Chocolate

Name: Strawberry Nutella Bread Pudding
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: – 3 croissants, preferably 1 to 2 days old; – 3/4 cup (200g) hazelnut spread; – 1/4 cup (28g) chopped hazelnuts or pecan halves; – 2 large eggs; – 1 cup (236ml) heavy cream; – 1/2 cup (100g) granulated sugar; – 1 teaspoon vanilla extract; – 1/4 teaspoon fine sea salt

Ingredients

– 3 croissants, preferably 1 to 2 days old

– 3/4 cup (200g) hazelnut spread

– 1/4 cup (28g) chopped hazelnuts or pecan halves

– 2 large eggs

– 1 cup (236ml) heavy cream

– 1/2 cup (100g) granulated sugar

– 1 teaspoon vanilla extract

– 1/4 teaspoon fine sea salt

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Instructions

1-Preheat oven to 350°F (177°C). Lightly oil or butter a 2-quart baking dish to keep everything from sticking.

2-Slice the croissants in half lengthwise and spread one side with hazelnut spread, then put the halves together to form sandwiches.

3-Cut the sandwiches into 2-inch pieces and place them in the baking dish for even layering.

4-Scatter the chopped hazelnuts or pecan halves over the top to add a nice crunch.

5-Whisk together the eggs, heavy cream, granulated sugar, vanilla extract, and fine sea salt, then pour this mixture over the croissants and gently press to help it absorb.

6-Cover the dish with aluminum foil and bake for 30 minutes.

7-Remove the foil and bake uncovered for about 10 more minutes until it’s golden brown, slightly risen, and the custard is fully absorbed.

Notes

🥐 Use croissants or substitute with slightly stale brioche, Challah, or French bread for best custard absorption.
🌰 Nuts add a nice crunch but are optional.
🔥 Reheat gently in a warm oven if stored overnight; freezing is also an option.

Author: Brandi Oshea
Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American, French-inspired

Nutrition

Serving Size: 1/6 recipe
Calories: 504
Sugar: 41.8 g
Sodium: 274.3 mg
Fat: 29.7 g
Saturated Fat: 12.7 g
Carbohydrates: 54.3 g
Fiber: 2.2 g
Protein: 7.7 g
Cholesterol: 108.7 mg