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Chocolate-Hazelnut Bread Pudding
    Chocolate-Hazelnut Bread Pudding


    Servings: 8 to 10
    Prep Time: 15 minutes
    Bake Time: 40 minutes
    Slow Cook: 4 hours
    Cool Time: 30 minutes
    Minimum Start to Finish: 5 hours, 25 minutes
    Times are approximate


    Vegetable oil spray
    1 (14-ounce) loaf challah bread, cut into 1-inch cubes (12 cups)
    1/2 cup chocolate chips
    2 cups heavy cream
    2 cups whole milk
    9 large egg yolks
    1 cup Nutella spread
    3/4 cup plus 1 tablespoon granulated sugar
    4 teaspoons vanilla extract
    3/4 teaspoon salt
    2 tablespoons light brown sugar

    Suggested Items:
    Slow Cooker
    Aluminum Foil
    Rimmed Baking Sheet


    Line slow cooker with aluminum foil collar, then line with foil sling and coat with vegetable oil spray.

    Adjust oven rack to middle position and heat oven to 225°. Spread bread over rimmed baking sheet and bake, shaking pan occasionally, until dry and crisp, about 40 minutes. Let bread cool slightly, then transfer to very large bowl.

    Mix chocolate chips into dried bread; transfer to prepared slow cooker.

    Whisk cream, milk, egg yolks, Nutella, 3/4 cup granulated sugar, vanilla, and salt together in bowl, then pour mixture evenly over bread. Press gently on bread to submerge.

    Mix remaining tablespoon granulated sugar with brown sugar then sprinkle over top of casserole. Cover and cook until center is set, about 4 hours on low. Let cool for 30 minutes before serving.

    Serves 8 to 10

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    -- Slow Cooker

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