Slow-Cooker Nutella Bread Pudding
By America's Test KitchenPublished on October 16, 2019
Time
3 to 4 hours on low
Yield
Serves 8 to 10
Slow cooker size
5 to 7 quarts
Ingredients
Before You Begin
Hearty white sandwich bread can be substituted for the challah. If you don’t have stale bread, you can dry fresh bread pieces by baking them on a rimmed baking sheet in a 225-degree oven for about 40 minutes, stirring occasionally. You will need an oval slow cooker for this recipe.
Instructions
- Line slow cooker with aluminum foil collar and lightly coat with vegetable oil spray. Whisk cream, milk, egg yolks, Nutella, sugar, vanilla, and salt in large bowl until sugar has dissolved and mixture is well combined. Stir in challah and ½ cup chocolate chips and let sit, pressing on bread occasionally, until custard is mostly absorbed, about 10 minutes.
- Transfer challah mixture to prepared slow cooker and spread into even layer. Sprinkle with remaining ¼ cup chocolate chips. Cover and cook until center of bread pudding is set, 3 to 4 hours on low.
- Turn off slow cooker and let bread pudding cool, covered, for 30 minutes. Discard foil collar. Serve.
Time
3 to 4 hours on lowYield
Serves 8 to 10Slow cooker size
5 to 7 quartsIngredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Getting the texture of this company-worthy dessert just right was a challenge; early tests yielded mushy or dry puddings. After testing types of bread, we settled on challah for its rich flavor. Using staled bread was key, as it was much better at soaking up our custard. By soaking and pressing the bread into the custard for just 10 minutes prior to cooking we ensured that the bread absorbed the custard evenly. After 3 hours in the slow cooker, we had moist, evenly cooked bread pudding that was definitely luxurious.
Before You Begin
Hearty white sandwich bread can be substituted for the challah. If you don’t have stale bread, you can dry fresh bread pieces by baking them on a rimmed baking sheet in a 225-degree oven for about 40 minutes, stirring occasionally. You will need an oval slow cooker for this recipe.
Instructions
- Line slow cooker with aluminum foil collar and lightly coat with vegetable oil spray. Whisk cream, milk, egg yolks, Nutella, sugar, vanilla, and salt in large bowl until sugar has dissolved and mixture is well combined. Stir in challah and ½ cup chocolate chips and let sit, pressing on bread occasionally, until custard is mostly absorbed, about 10 minutes.
- Transfer challah mixture to prepared slow cooker and spread into even layer. Sprinkle with remaining ¼ cup chocolate chips. Cover and cook until center of bread pudding is set, 3 to 4 hours on low.
- Turn off slow cooker and let bread pudding cool, covered, for 30 minutes. Discard foil collar. Serve.
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