Chocolate Hazelnut Bread Pudding

  • 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 cup milk
  • 1 cup half-and-half
  • 1/2 cup hazelnut spread
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • Sweetened whipped cream, optional
  1. Place butter and chocolate chips in a microwave-safe bowl and microwave for 30-45 seconds. Stir until creamy, set aside to cool.
  2. Coat the slow cooker with cooking spray and pour in bread cubes and hazelnuts.
  3. In a large bowl, combine eggs, milk, half and half, hazelnut spread, sugar, vanilla extract, salt, and cinnamon, stirring to combine.
  4. Add chocolate mixture and mix until smooth.
  5. Pour the egg/chocolate mixture into the slow cooker, making sure all the bread cubes are covered. Press on the cubes to help them soak up the mixture.
  6. Cover and cook on low for about 4 hours. The bread pudding is done when a knife is inserted and comes out clean.

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