Mom’s Hazelnut & Chocolate Bread Pudding

Name: Mom’s Hazelnut & Chocolate Bread Pudding
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 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 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

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 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.

Reviews

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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.