Mom’s Hazelnut & Chocolate Bread Pudding

  Desserts

Mom combined her love of hazelnut spread and bread pudding into one delicious recipe. I adapted it for my slow cooker to save time in the kitchen. It's a great make-ahead game-day dessert.

Mom’s Hazelnut & Chocolate Bread Pudding

Average Rating: 5

TOTAL TIME: Prep: 15 min. Cook: 4 hours
YIELD: 12 servings.

Ingredients

  • 1/4 cup unsalted butter
  • 2 tablespoons semisweet chocolate chips
  • 8 cups cubed challah or brioche
  • 1/2 cup chopped hazelnuts
  • 4 large eggs
  • 1-1/2 cups fat-free milk
  • 1/2 cup fat-free half-and-half
  • 1/2 cup Nutella
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Sweetened whipped cream, optional

Instructions

  • 1. Microwave butter and chocolate chips until melted, 30-45 seconds; stir until smooth. Cool. In a 3- or 4-qt. slow cooker coated with cooking spray, combine bread cubes and hazelnuts. In a large bowl, combine next 7 ingredients, mixing well. Add chocolate mixture to bowl; whisk until smooth.
  • 2. Pour egg mixture over bread and hazelnuts, gently pressing bread cubes to help them absorb liquid. Cook, covered, on low 4-5 hours or until a knife inserted in center comes out clean. Serve warm, dolloped with whipped cream if desired.

Nutrition Facts

1/2 cup: 259 calories, 14g fat (4g saturated fat), 85mg cholesterol, 190mg sodium, 28g carbohydrate (15g sugars, 1g fiber), 7g protein.

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