Slow Cooker Mexican Chocolate Hazelnut Bread Pudding Recipe

by Donna on June 11, 2013

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I just naturally think of my slow cooker in the fall and winter. Warm, spicy flavors floating through the house welcoming you when you walk through the door out of the cold and into your refuge.

But. Slow cookers make sense in the summer, too. Like when you need a dessert without heating up your kitchen and with very little effort.

This slow cooker bread pudding using Mexican chocolate is a perfect example of why you should dust off your slow cooker even when it’s hot outside. Chocolate and hazelnut goodness that is ooey gooey – and doesn’t heat up the whole house. The Hubs called this “the best bread pudding I have ever eaten.” Creamy,chocolatey and yet with a fluffy texture. Spectacular.

I used Ibarra Mexican chocolate disks, but you can use any kind, really. If you don’t have a Latino market nearby, you can use 1/2 cup of chocolate chips, plus a dash of almond extract plus a dash of cinnamon.

The sit on your porch swing in the evening and sip lemonade, er, uh, I mean, eat this homey dessert. Paper fan option, but highly encouraged

–posted by Donna

 

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

Cut Challah bread into 2 inch cubes. Spread cubes on a baking sheet in a single layer. Let sit on counter top for several hours, or overnight, stirring occasionally.

Mix together the eggs, egg yolks and chocolate hazelnut spread until well blended. Stir in milk, cream, sugar, vanilla and salt.

Toss bread cubes with egg mixture. Toss in chocolate chips.

Line a large slow cooker with foil and then spray with oil. Pour in bread mixture and pat down, making sure all bread cubes are covered in custard. Sprinkle brown sugar and nuts on top.

Let cook for 4 hours.

By using the aluminum foil as a sling, remove bread pudding from slow cooker. Let cool to warm. Serve, with a dollop of whipped cream if desired.

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{ 7 comments… read them below or add one }

steph@stephsbitebybite June 13, 2013 at 4:10 am

Oh my heavens! This looks incredible and I can’t believe it was done in a slow cooker

Reply

Mimi Avocado June 13, 2013 at 6:33 am

I’m drooling just looking at your gorgeous photo! We have family arriving for the being wedding…this looks like a perfect dessert…served with some vanilla ice cream!

Reply

Sandy June 13, 2013 at 2:04 pm

Mimi! How is that wedding coming? Remember… we are going to want pictures!

Reply

Dorothy at Shockingly Delicious September 3, 2013 at 10:46 am

Now you’re talkin’ ! This looks amazing! Am going to try it. Maybe only halve a batch, so I don’t eat the whole thing.

Reply

Donna September 10, 2013 at 7:34 am

Thanks Dorothy – and DO try!

Reply

dev September 7, 2013 at 10:02 pm

“Let cook for 4 hours.”

Most slow cookers that I know of have a “Low” and “High” setting. Which one did you use for 4 hours?

Reply

Donna September 10, 2013 at 7:33 am

Dev – I use the “low” setting for this – thanks so much for your comment. Will add this to the recipe.

Reply

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