Tuesday, September 3, 2013

Slow Cooker Mexican Chocolate Hazelnut Bread Pudding from Everyday Southwest

Slow Cooker Mexican Chocolate Hazelnut Bread Pudding
Slow Cooker Mexican Chocolate Hazelnut Bread Pudding will help keep the kitchen cool.

It may be September, but we still have three more weeks of summer, and at my house it's definitely too hot to be turning on the oven.  When you need a dessert during hot weather, it's a perfect time to use the slow cooker to make something like this Slow Cooker Mexican Chocolate Hazelnut Bread Pudding from Everyday Southwest.  This recipe features Nutella®, which I know already makes it a winner with some of you, and then Sandy makes it even better by using Mexican chocolate.  In fact, when she tested it on her husband, he declared it to be " . . . the best bread pudding I have ever eaten."

I hope you enjoy trying this from-scratch slow cooker recipe! Use this link to get the recipe for Slow Cooker Mexican Chocolate Hazelnut Bread Pudding from Everyday Southwest.

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More Ideas for Desserts in the Slow Cooker:
Chocolate and Nutella® Bread Pudding from The Perfect Pantry
Chocolate Lava Cake from Hello Little House
Coconut-Nutella® Pudding Cake from 365 Days of Slow Cooking
Slow Cooker Vegan Kheer (Indian Rice Pudding) from Healthy Slow Cooking
Slow Cooker Coconut-Almond Rice Pudding from With Style and Grace  

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4 comments:

Pam said...

Bread pudding in a slow cooker? I had no idea!

Kalyn Denny said...

Pam, I am just constantly amazed at some of the recipes I find!

Anonymous said...

The original recipe doesn't state whether to cook it in the slow cooker on "Low" or "High." It looks like a great recipe, but that little omission makes me wary!

Kalyn Denny said...

I'm sure that's just an oversight. I know that blogger personally, and she's a great cook. You would need to ask the question on the original site though; she may not see it here.

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