SERVES 8 TO 10
1 |
(14-ounce) loaf challah bread, cut into 1-inch cubes (about 12 cups; click here to see note) |
½ |
cup chocolate chips |
2 |
cups heavy cream |
2 |
cups whole milk |
9 |
large egg yolks |
1 |
cup Nutella |
¾ |
cup plus 1 tablespoon (5⅔ ounces) granulated sugar |
4 |
teaspoons vanilla extract |
¾ |
teaspoon table salt |
2 |
tablespoons light brown sugar |
1. Following the photos, line the slow cooker with an aluminum foil collar, then line with a foil sling, and spray with vegetable oil spray. Adjust the oven rack to the middle position and heat the oven to 225 degrees. Spread the bread over a rimmed baking sheet and bake, shaking the pan occasionally, until dry and crisp, about 40 minutes. Let the bread cool slightly, then transfer to a very large bowl.
2. Mix the chocolate chips into the dried bread; transfer to the prepared slow cooker. Whisk the cream, milk, egg yolks, Nutella, ¾ cup of the granulated sugar, the vanilla, and salt together in a bowl, then pour the mixture evenly over the bread. Press gently on the bread to submerge.
3. Mix the remaining 1 tablespoon granulated sugar with the brown sugar then sprinkle over the top of the casserole. Cover and cook until the center is set, about 4 hours on low. Let cool for 30 minutes before serving.