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Mom’s Hazelnut & Chocolate Bread Pudding

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
Mom’s Hazelnut & Chocolate Bread Pudding
Mom’s Hazelnut & Chocolate Bread Pudding Recipe photo by Taste of Home
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  • Total Time
    Prep: 15 min. Cook: 4 hours
  • Makes
    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

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 7 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 4-5 hours or until a knife inserted in center comes out clean. Serve warm, dolloped with whipped cream if desired.

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!
    • 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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    Reviews

    Click stars to rate
    Average Rating:
    • MamaOlive
      Jan 8, 2020

      Adding the melted chocolate to the egg mixture was a little tricky, and I didn't get it smooth, but that just made this amazing fudge swirl. I used gluten-free bread, while milk with just 1/4 c cream, and baked it in a casserole dish at 350. The results were absolutely amazing! Will definitely make again.

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