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Nutella Bread Pudding Slow Cooker Recipe

Indulge in this decadent Nutella Bread Pudding, slow-cooked to perfection! This recipe, adapted from America's Test Kitchen's "Slow Cooker Revolution," boasts a remarkably soft and custardy texture thanks to perfectly toasted bread cubes. Skip the oven and let your slow cooker work its magic, creating a rich, chocolatey dessert that's unbelievably easy. The toasting step is key – don't skip it! It creates the perfect contrast of crispy edges and a gooey, Nutella-infused center. Serve warm with a scoop of vanilla ice cream for the ultimate treat!

Prep Time 30 mins
Cook Time 300 mins
Calories 807.1 kcal
Protein 28g
Rating 5.0 (1 Reviews)
Nutella Bread Pudding Slow Cooker 14

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Nutella Bread Pudding Slow Cooker

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How to Make Nutella Bread Pudding Slow Cooker

  1. Double-layer a piece of foil to line the bottom of your slow cooker. This prevents burning and protects your appliance.
  2. Line the rest of your slow cooker with foil and generously spray with cooking spray.
  3. Preheat oven to 225°F (110°C). Position rack in the middle.
  4. Spread 1 pound cubed day-old bread evenly on a rimmed baking sheet in a single layer. Bake for 40 minutes, flipping halfway through, until golden brown and crisp.
  5. Let the toasted bread cubes cool completely.
  6. Transfer the cooled bread cubes to the prepared slow cooker. Add 1 cup semi-sweet chocolate chips and gently mix.
  7. In a large bowl, whisk together: 2 cups heavy cream, 1 cup whole milk, 4 large egg yolks, 1 cup Nutella, ¾ cup granulated sugar, 1 teaspoon vanilla extract, and a pinch of salt.
  8. Pour the custard mixture evenly over the bread cubes in the slow cooker, ensuring all pieces are coated. Gently press down on the top layer with a spatula to submerge any dry pieces.
  9. In a small bowl, combine 1 tablespoon granulated sugar and 2 tablespoons light brown sugar. Sprinkle evenly over the pudding.
  10. Cover the slow cooker and cook on low for 4 hours, or until the pudding is set in the center and a knife inserted comes out clean.
  11. Let the bread pudding cool for at least 30 minutes before serving. Serve warm, optionally topped with a scoop of vanilla ice cream or whipped cream.

Nutrition Information (Approximate per serving)

Sodium

21 g

Sugar

209g

Fat

149g

Carbs

28g

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Sweets & Sides Desserts European Italian The Americas American Vegetarian Slow Cooker Baking

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Course Preparation Desserts Puddings And Mousses Crock Pot Slow Cooker Equipment