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Slow Cooker Mexican Chocolate Hazelnut Bread Pudding Recipe

June 11, 2013 by Sandy H. 11 Comments

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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.

Filed Under: Desserts Tagged With: bread pudding recipe, chocolate bread pudding, slow cooker bread pudding, slow cooker dessert, slow cooker desserts

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Comments

  1. steph@stephsbitebybite says

    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
  2. Mimi Avocado says

    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 says

      June 13, 2013 at 2:04 pm

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

      Reply
  3. Dorothy at Shockingly Delicious says

    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 says

      September 10, 2013 at 7:34 am

      Thanks Dorothy – and DO try!

      Reply
  4. dev says

    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 says

      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
  5. Lady says

    April 5, 2015 at 5:09 am

    I can’t see comments! Am I overlooking them?
    1 question: cook on high? or low? Let’s hope low.

    Reply
  6. Jeanne Nemeth says

    April 13, 2015 at 8:05 am

    cook on low or high for 4 hours?

    Reply

Trackbacks

  1. The BEST Slow Cooker Chocolate Desserts from Food Bloggers! - Slow Cooker or Pressure Cooker says:
    February 10, 2018 at 5:45 am

    […] Slow Cooker Mexican Chocolate Bread Pudding from Everyday Southwest […]

    Reply
  2. Slow Cooker Mexican Chocolate Hazelnut Bread Pudding from Everyday Southwest - Slow Cooker or Pressure Cooker says:
    April 1, 2018 at 8:37 am

    […] Get the Complete Recipe for Slow Cooker Mexican Chocolate Hazelnut Bread Pudding from Everyday Southwest. […]

    Reply

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Sandy is a former elementary educator whose love for cooking has gone out of control. She has completed a degree in culinary arts and is now a food writer, photographer, cookbook author and co-creator of the popular website Everyday Southwest. Read More…

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