Why This Recipe Works: The rich hazelnut and cocoa flavor of Nutella inspired this gooey, over-the-top variation of our Rum-Raisin Bread Pudding. Out went the rum, raisins, and cinnamon. In went chocolate chips and a large dose of Nutella—a common European breakfast spread of hazelnuts, skim milk, and cocoa, which is readily available in the United States. We simply whisked the Nutella spread into the custard (which we reduced by a cup to account for the Nutella) and poured the custard over the toasted bread cubes, once again pressing the cubes into the custard. We loved the addition of chocolate chips, which added a chocolaty boost that the Nutella couldn’t without adding too much sweetness. Once cooked, the chocolate chips melted and added a decadent gooeyness that had tasters diving in for seconds. The perfect accompaniment for this bread pudding turned out to be softly whipped cream. If you cannot find challah, firm, high-quality sandwich bread may be substituted.
Vegetable oil spray
1(14‑ounce) loaf challah bread, cut into 1‑inch cubes (12 cups) (see note)
1/2cup chocolate chips
2cups heavy cream
2cups whole milk
9large egg yolks
3/4cup plus 1 tablespoon granulated sugar
4teaspoons vanilla extract
2tablespoons light brown sugar
1. Line slow cooker with aluminum foil collar, then line with foil sling and coat with vegetable oil spray. Adjust oven rack to middle position and heat oven to 225 degrees. Spread bread over rimmed baking sheet and bake, shaking pan occasionally, until dry and crisp, about 40 minutes. Let bread cool slightly, then transfer to very large bowl.
2. Mix chocolate chips into dried bread; transfer to prepared slow cooker. Whisk cream, milk, egg yolks, Nutella, 3/4 cup granulated sugar, vanilla, and salt together in bowl, then pour mixture evenly over bread. Press gently on bread to submerge.
3. Mix remaining tablespoon granulated sugar with brown sugar then sprinkle over top of casserole. Cover and cook until center is set, about 4 hours on low. Let cool for 30 minutes before serving.