Mom’S Hazelnut & Chocolate Bread Pudding

1. 1

   Microwave butter and chocolate chips until melted, 30-45 seconds; stir until smooth. Cool. In a 3- or 4-qt. slow cooker coated with cooking spray, combine bread cubes and hazelnuts. In a large bowl, combine next seven ingredients, mixing well. Add chocolate mixture to bowl; whisk until smooth.

2. 2

   Pour egg mixture over bread and hazelnuts, gently pressing bread cubes to help them absorb liquid. Cook, covered, on low until a knife inserted in center comes out clean, 4-5 hours. Serve warm, dolloped with whipped cream if desired.

* Per serving · 4 servings · Values may vary.

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