Happy World Nutella Day! This week, we’re talking allBlackberry Croissant Bake about recipes for Galentine’s Day and what Galentine’s Day celebration would be complete without Nutella?! And hot damn do I have a good recipe for you. This one is a little riff off the from a few months ago and is just as to-die-for as the OG. But I might love this one more, especially in this season of chocolate.
I love the way the savory nature of the croissants plays off the nutella custard in this – it balances the sweetness of the Nutella. Once this came out of the oven and was dusted with powdered sugar, I couldn’t believe I even considered adding banana or strawberries to this dish. It really is perfect just the way it is!
I also have to tell you – it’s really great hot out of the oven, and good at warm temp, and surprisingly still delicious cold. I may or may not have had this for dinner last night. I’ll never tell.
Is Nutella one of those things you have to be careful not to have in your home often? Because in this house, it’s definitely not something we should have here often! I swear, the flavor really does take me straight back to being in Paris enjoying a crepe along the Champs Elysees. Besides that it might not be the healthiest thing to have around, I really like that it’s one of those tastes that brings me back to such wonderful memories.
When the croissant pieces bake up in this dish, they really get this wonderful little crispiness to them. The bottom layers are more soaked in the custard and plays so well with the crunch you get on the top layer of the bake.
You could also make this with fruit as I had mentioned thinking about – bananas or strawberries would certainly be reminiscent of a crepe! I like the idea, too, of baking this off in individual ramekins, especially for a larger gathering. Or just make it in a nice big casserole dish and pray for leftovers!
Enjoy World Nutella Day, y’all! I hope it’s full of lovely Nutella-filled treats and sweets.
Nutella Croissant Bake
- 8 oz cream cheese softened
- 7 oz Nutella
- 1/4 c sugar
- 3 eggs
- 3/4 lb croissant in bite size pieces
- powdered sugar, for garnish
- Prepare baking dish with cooking spray.
- Cut croissants into bite sized pieces (I used 3/4 pound, about 15 mini croissants) and place into the prepared baking dish. Set aside.
- Combine cream cheese, Nutella and sugar in a blender and blend until combined. (You can also use a stand mixer.)
- Add the eggs, one at a time, until just combined.
- Pour custard mixture over the croissants and allow to soak for at least 30 minutes or overnight.
- While soaking, preheat the oven to 350.
- Bake for 35 minutes, until the croissant is crisp but not burned.
- Dust with powdered sugar and serve warm.