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Preparation time: 20 minutes
Cooking time: 4 hours
Servings: 8
Ingredients:
1 cup chocolate hazelnut spread
16 oz. loaf of Challah bread
4 large eggs
2 cups milk
4 egg yolks
2 cups half and half
½ cup sugar
1 tbsp vanilla
1 tsp salt
1 small disk Mexican chocolate, diced
2 tbsp dark brown sugar
½ cup chopped hazelnuts
Directions:
1. Cut the Challah bread into 2-inch cubes then spread out in a single layer on a baking sheet. Let it sit on the counter top for some hours, or overnight, stirring from time to time.
2. Mix the eggs, chocolate hazelnut spread and egg yolks together until well mixed. Stir in the milk, vanilla, sugar and salt.
3. Toss the bread cubes with egg mixture then toss in the chocolate chips.
4. Spray oil all over a lined large slow cooker. Pour in the bread mixture then pat down, making sure the bread cubes are coated in custard. Sprinkle with nuts and brown on top.
5. Let it cook for 4 hours.
6. Remove the bread pudding from the sling made with aluminum foil. Remove the bread pudding from the slow cooker.
7. Let it cool to warm then serve with a dollop of whipped cream, if you like.
