Nutella Bread Pudding (Slow Cooker) Recipe

Name: Nutella Bread Pudding (Slow Cooker)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: vegetable cooking spray; 1 loaf fresh challah, cut into 1-inch cubes (½ cups or 14 ounces); 1/2 cup chocolate chips (I used Ghiradelli Semi-Sweet); 2 cups heavy cream; 2 cups whole milk; 9 large egg yolks; 1 cup nutella, spread; 3/4 cup plus 1 tablespoon granulated sugar; 4 teaspoons vanilla extract; 3/4 teaspoon salt; 2 tablespoons light brown sugar

Servings: persons

vegetable cooking spray
1 loaf fresh challah, cut into 1-inch cubes (½ cups or 14 ounces)
1/2 cup chocolate chips (I used Ghiradelli Semi-Sweet)
2 cups heavy cream
2 cups whole milk
9 large egg yolks
1 cup nutella, spread
3/4 cup plus 1 tablespoon granulated sugar
4 teaspoons vanilla extract
3/4 teaspoon salt
2 tablespoons light brown sugar

1
Line the back of your slow cooker (the side opposite the control panel) with a piece of foil doubled over--this protects it from the extra-hot heating elements there and prevents the custard from burning. Also, line the rest of your slow cooker with foil and Pam (I used a slow cooker plastic bag.).
2
Heat oven to 225 degrees F and move rack to middle position. Spread bread cubes on rimmed baking sheet so that they are in a single layer and bake until dry/crisp, about 40 minutes. Toss them around halfway through.
3
Let them cool and then mix together with the chocolate chips in the slow cooker.
4
Whisk the cream, milk, egg yolks, Nutella, 3/4 cup granulated sugar, vanilla, and salt together in a large bowl.
5
Pour this over the bread cubes in the slow cooker, making sure to coat the top layer as you are pouring. Depending on the size of your slow cooker, you can push on top of the bread cubes with a spatula to evenly coat them in the custard.
6
Mix 1 tablespoon granulated sugar with 2 tablespoons light brown sugar and then sprinkle evenly over the top.
7
Cover and cook until set in the center, about 4 hours on low. Then let it cool for 30 minutes before serving. (I only let it set for about 15 minutes.).
8
You can serve it warm with ice cream or whipped cream.

1111

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: vegetable cooking spray, 1 loaf fresh challah, cut into 1-inch cubes (½ cups or 14 ounces), 1/2 cup chocolate chips (I used Ghiradelli Semi-Sweet), 2 cups heavy cream, and more.

Yes, Nutella Bread Pudding (Slow Cooker) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Nutella Bread Pudding (Slow Cooker)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions