Mom’s Hazelnut & Chocolate Bread Pudding Recipe

Mom’s Hazelnut & Chocolate Bread Pudding Recipe
Mom’s Hazelnut & Chocolate Bread Pudding Recipe photo by Taste of Home
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Mom’s Hazelnut & Chocolate Bread Pudding Recipe

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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. —Jo Hahn, Newport News, Virginia
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Cook: 4 hours.
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Cook: 4 hours.

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 hazelnut spread
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Heavy whipping cream, whipped

Directions

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 seven ingredients, mixing well. Add chocolate mixture to bowl; whisk until smooth.
Pour egg mixture over bread and hazelnuts, gently pressing bread cubes to help them absorb liquid. Cook, covered, on low until a knife inserted in center comes out clean, 4-5 hours. Serve warm, dolloped with whipped cream. Yield: 12 servings.

Test Kitchen tips
  • If you don't have challah or brioche bread, raisin bread is a tasty substitute.
  • For testing, we used Nutella hazelnut spread. We love this stuff.
  • Despite its decadent appearance, this dessert is surprisingly low in fat and calories, so dig in!
  • Originally published as Mom’s Hazelnut & Chocolate Bread Pudding in Taste of Home December 2017

    Nutritional Facts

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

    • 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 hazelnut spread
    • 1/4 cup sugar
    • 1/2 teaspoon vanilla extract
    • 1/4 teaspoon salt
    • Heavy whipping cream, whipped
    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 seven 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 until a knife inserted in center comes out clean, 4-5 hours. Serve warm, dolloped with whipped cream. Yield: 12 servings.

    Test Kitchen tips
  • If you don't have challah or brioche bread, raisin bread is a tasty substitute.
  • For testing, we used Nutella hazelnut spread. We love this stuff.
  • Despite its decadent appearance, this dessert is surprisingly low in fat and calories, so dig in!
  • Originally published as Mom’s Hazelnut & Chocolate Bread Pudding in Taste of Home December 2017

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