Nutella Marshmallow Croissants with a White Chocolate Glaze

I hope you’re in the mood for something sweet this morning. I made these Nutella Marshmallow Croissants for dessert last night, but realized they would be great with a hot cup of coffee in the morning too. That seems to happen to me a lot- make something for one purpose, but find it fits just as well for another. Then again, that really can be said for almost any foods. Even pizza for breakfast or, my favorite, pancakes for dinner. Do you like pizza for breakfast? Some people love it, but I know Greg thinks it’s just crazy. I’m kind of indifferent on the subject. I love a bowl of cereal or oatmeal for breakfast, but am not completely opposed to a cold slice of pizza either. Although, it’s been years and years since I have done such a thing.
A pastry like this blows pizza for breakfast out of the water. The croissants are soft and chewy. The Nutella is chocolatey and melty. The marshmallows are…well, I don’t actually know what the marshmallows are, but they are definitely necessary. 

And then there’s the simple white chocolate glaze for a touch of added sweetness. 

I don’t know about you, but the weather here has taken us back to fall! Yesterday felt like October. I almost pulled out my furry boots again and wore three layers of tops on my evening bike ride with Greg. I’m a wimp, I know. I’m sure it will be hot again before I know it, but for now I’m enjoying a comforting breakfast like this in the cool weather. 

And I can’t think of a better way to start this Tuesday. 
Nutella Marshmallow Croissants with a White Chocolate Glaze
Makes 8 servings
Ingredients:
For the croissants-
1 roll Pillsbury croissants
1/2 cup Nutella, divided
1/2 cup mini marshmallows
For the glaze-
1/3 cup white chocolate chips
2 tablespoons almond milk
1-2 tablespoons powdered sugar
Directions:
1. Preheat oven to 375 degrees. Spray cookie sheet with non-stick spray. Roll out croissants onto cookie sheet. 
2. Spread about 1 tablespoon of Nutella onto each croissant triangle. Add about 6-8 marshmallows. Roll up croissant from wide end to narrow end. 
3. Bake for 10-12 minutes. Remove from oven and allow to cool.
4. Meanwhile, prepare glaze by melting white chocolate chips in a small, microwave-safe bowl for 15 second increments until completely melted. Stir throughly between each increment. Add milk and powdered sugar. Stir until completely combined and glaze is runny.
5. Scoop glaze with spoon and drizzle over each croissant. 

Wakey, Wakey, Time to Bakey!

Nutella.

Chocolate-y, hazelnut-y, creamy-y, yummy-y. Ok, you get the point. Nutella is delicious. The end.
Jusssttt kidding. There’s more. Like bananas! Now, mix the Nutella with the bananas and you have yourself the most scrumptious breakfast bread.
When I found this recipe, I first thought of Brooke. I think she was the first one who told me about Nutella and I had never actually tried it before. Since she was coming in town, I wanted to save this new baking adventure to make with her.
As soon as I woke up, I went and jumped on my Sleeping Beauty in the other room and said, “Wakey, wakey, time to bakey!” She knew what was awaiting us and instantly opened her eyes….well, almost instantly. 
Although she might tell you she didn’t get to contribute much, she did 🙂 Like the egg-cracking, for example. Even though the recipe calls for two eggs, I almost freaked out when I opened the carton to find we only had one left! Ah! So, Brooke took good care of that valuable last remaining egg and I looked up substitutions for the other. 
She did a good job.
Then we got to work.
It was fun to swirl the batter to make the marble look. I took Brooke’s help for this too.
It looked so cool!

The finished product. Maybe not the most photogenic, but it’s what’s on the inside that counts 🙂

Brooke was in Nutella heaven. 
I was a little worried about how the bread was going to turn out since I only had that one egg. For the second egg I used 1 TBS corn starch plus 3 TBS water (I found this recommended substitution on some random website and just hoped it worked!). We all thought the bread turned out great. One thing I would like to try next time would be to add some walnuts to the mix!
(Adapted from Sugar Plum)
Makes one 9-inch loaf
Ingredients:
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/4 cups mashed ripe banana (I used three whole bananas)
6 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup Nutella
Directions:
1. Preheat oven to 350 degrees and coat a 9-inch loaf pan with cooking spray
2. In a medium mixing bowl, blend flour, baking powder and baking soda
3. In a large bowl, beat together bananas, butter, sugars and vanilla until well-blended
4. Beat in eggs until well combined
5. Slowly add flour mixture and beat until just combined
6. Pour half of the batter into a separate bowl. Add the Nutella to half and mix well.
7. Pour batter into the loaf pan one spoonful at a time, alternating between the original mix and the Nutella mix. 
8. Gently swirl batter to create the marble look
9. Bake for 55-60 minutes and let cool for at least 15 minutes before serving