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Slow Cooker Mexican Chocolate Hazelnut Bread Pudding Recipe

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Slow Cooker Mexican Chocolate Hazelnut Bread Pudding Recipe
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Ingredients

  • SLOW COOKER CHOCOLATE HAZELNUT BREAD PUDDING
  • 16 ounce loaf of Challah bread
  • 4 large eggs
  • 4 egg yolks
  • 1 cup chocolate hazelnut spread (Nutella)
  • 2 cups milk
  • 2 cups half and half
  • 1/2 cup sugar
  • 1 tablespoon vanilla
  • 1 teaspoon salt
  • 1 small disk Mexican chocolate, chopped (such as Ibarra brand)
  • 2 tablespoons dark brown sugar
  • 1/2 cup diced hazelnuts

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