A surprisingly not-too-sweet dessert, Nutella Apple Raisin Bread Pudding is fun to make and is a delicious reward for all their hard work.

Nutella? Good. Croissants? Good.

Gather the rest of your ingredients and do some prep for your kids first, if your they can’t use a knife just yet.

We started with filling the croissants. First spread on the Nutella.

Then fill the inside with diced apples and raisins. Feel free to come up with your own filling! I know, we do apples a lot around here…it’s their favorite.

Cut the croissant sandwich into thirds and fill your baking dish. The girls each wanted to make their own.

We could totally stop here, right?

Then we mixed the ingredients to make the custard.

I divided the custard into two measuring cups for easy pouring into their dishes. One dish got a little bit more custard than needed…

…as evident here, after baking! Just make sure the custard is set and fully cooked if this happens.

Have some whipped cream with that. As mentioned, this wasn’t too sweet at all, and not only that, there were many different types of sweet going on (buttery croissant, chocolatey Nutella, tart apple, and sweet raisins) so it was an interesting and fun combination of flavors, yet one didn’t overwhelm the other.

There’s plenty left if you want to come over!

Nutella, Apple, and Raisin Bread Pudding


  • 3-5 croissants, preferably a day old
  • 1/2 cup or so Nutella
  • 2 Granny Smith apples, peeled and diced
  • 1/2 cup raisins
  • 1 cup cream
  • 2 eggs
  • 1/2 cup sugar
  • 1/2 tsp vanilla
  • 1/4 tsp salt

Preheat oven to 350 degrees F.

Cut the croissants cross-wise down the middle and spread a layer of Nutella onto each slice. Place apple pieces and all but about 2 Tbs raisins on the bottom half of each croissant and place the top half of the croissant on top to form a sandwich. Cut into thirds and place into a baking dish. Set aside.

In a bowl, whisk together the remaining ingredients to make the custard. Pour into the baking dish over the croissant sandwich pieces. Press down on the croissants to absorb the custard. Scatter the remaining raisins on top. Cover with foil.

Bake at 350 degrees F for 20 minutes. Remove the foil and bake for another 10 minutes, until the top is brown and any remaining custard around the sides of the bread has set. Allow to cool and serve with whipped cream.

Note: This should be enough to fill an oval 9×12-inch oval baking dish and serves 8. The 8×8-inch dish used 3.5 croissants (though there was room for more).

Wishing you a sweet holiday season!