31st October 2012

    Slow-Cooker Nutella Bread Pudding

    posted in Desserts |

    As you’ve probably noticed, the blog posts here on We Heart Food have slowed considerably over the past two years, and there’s a very straightforward — and adorable — reason for that: our son takes up a lot of time! :) We still try newer recipes on a somewhat regular basis, but trying to find the time to photograph and style the food before we sit down to eat has been a little bit of a challenge. One thing we’re trying out in an effort to cut down the evening kitchen time is the slow cooker! The positive is that we come home to finished dinners; the negative is that slow-cooker food isn’t the most photogenic. Here’s one notable exception, a birthday surprise that I made for Lisa — Nutella bread pudding! This recipe comes from Slow Cooker Revolution.

    Lisa says:

    You jerk!

    Chris says:

    Not quite the reaction I expected, but… thank you?

    Lisa says:

    You know I’m going to eat way too much of this thing — it smells awesome!

    Chris says:

    It’s your birthday, you’re allowed to overeat!

    Lisa says:

    I’m eating it right now… oh.. my.. god.

    Chris says:

    So?

    Lisa says:

    Jerk.


    Nutella Bread Pudding
    Vegetable oil spray
    1 14 oz loaf challah bread, cut into 1‑inch cubes
    1/2 cup chocolate chips
    2 cups heavy cream
    2 cups whole milk
    9 large egg yolks
    1 cup Nutella
    3/4 cup plus 1 tbsp granulated sugar
    4 tsp vanilla extract
    3/4 tsp salt
    2 tbsp light brown sugar

    Line slow cooker with aluminum foil collar, then line with foil sling and coat with vegetable oil spray. Adjust oven rack to middle position and heat oven to 225 degrees. Spread bread over rimmed baking sheet and bake, shaking pan occasionally, until dry and crisp, about 40 minutes. Let bread cool slightly, then transfer to very large bowl.
    Mix chocolate chips into dried bread; transfer to prepared slow cooker. Whisk cream, milk, egg yolks, Nutella, 3/4 cup granulated sugar, vanilla, and salt together in bowl, then pour mixture evenly over bread. Press gently on bread to submerge.
    Mix remaining tablespoon granulated sugar with brown sugar then sprinkle over top of casserole. Cover and cook until center is set, about 4 hours on low. Let cool for 30 minutes before serving.

    Eat until you can’t eat any more, then repeat the next day.

    Then bring to a Halloween Party.

    8-10 Servings

    Print This Recipe
    This entry was posted on Wednesday, October 31st, 2012 at 10:12 pm and is filed under Desserts. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

    There is currently one response to “Slow-Cooker Nutella Bread Pudding”

    1. 1
      On November 1st, 2012,Lisa Boyadjian said:

      yay! :-)

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