Slow Cooker Mexican Chocolate Hazelnut Bread Pudding Recipe

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
View Full Recipe at Everyday Southwest