Mom’s Hazelnut & Chocolate Bread Pudding

Name: Mom’s Hazelnut & Chocolate Bread Pudding
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
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 Nellie’s Free Range 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

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

Ingredients

1/4 cup unsalted butter
2 tablespoons semisweet chocolate chips
8 cups cubed challah or brioche
1/2 cup chopped hazelnuts
4 large Nellie’s Free Range 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.

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!