Slow Cooker Mexican Chocolate Hazelnut Bread Pudding sounds like an amazing dessert idea, and using the slow cooker will help keep the kitchen cool.
(For Friday Favorites we spotlight past recipes that you may have missed. It’s Easter weekend, and if you’re planning an Easter Brunch and would like a treat that won’t need a lot of attention while it cooks, I think this Slow Cooker Mexican Chocolate Hazelnut Bread Pudding from Everyday Southwest sounds perfect.)
Summer is almost here, 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.”
Ingredients for this recipe:
- Challah bread
- egg yolks
- chocolate Hazelnut spread (Nutella)
- half and half
- Mexican chocolate
Get the Complete Recipe for Slow Cooker Mexican Chocolate Hazelnut Bread Pudding from Everyday Southwest.
Use the Index Page for Desserts to see all the slow cooker or pressure cooker dessert recipes that have been featured on this site.