Best Chocolate Hazelnut Bread Pudding Recipes

MOM'S HAZELNUT & CHOCOLATE BREAD PUDDING

Mom's Hazelnut & Chocolate Bread Pudding image

Mom combined her love of hazelnut spread and bread pudding into one delicious recipe. I adapted it for my slow cooker to save time in the kitchen. It's a great make-ahead game-day dessert. -Jo Hahn, Newport News, Virginia

Provided by Taste of Home

Categories Desserts

Time 4h15m

Yield 12 servings.

Number Of Ingredients 12

Ingredients

1/4 cup unsalted butter
2 tablespoons semisweet chocolate chips
8 cups cubed challah or brioche
1/2 cup chopped hazelnuts
4 large eggs
1-1/2 cups fat-free milk
1/2 cup fat-free half-and-half
1/2 cup Nutella
1/4 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Sweetened whipped cream, optional

Steps:

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 7 ingredients, mixing well. Add chocolate mixture to bowl; whisk until smooth., Pour egg mixture over bread and hazelnuts, gently pressing bread cubes to help them absorb liquid. Cook, covered, on low 4-5 hours or until a knife inserted in center comes out clean. Serve warm, dolloped with whipped cream if desired.

Nutrition Facts : Calories 259 calories, Fat 14g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 190mg sodium, Carbohydrate 28g carbohydrate (15g sugars, Fiber 1g fiber), Protein 7g protein.

CHOCOLATE-HAZELNUT BREAD PUDDING

Chocolate-Hazelnut Bread Pudding image

From Cooking Light Magazine. Vanilla low-fat ice cream melts over the warm bread pudding to form a sauce. If you have whole hazelnuts, toast them at 350 degrees F. for 8-10 minutes, or until the skins are loosened. To rub off the papery skins, roll the nuts in a clean dish towel. Then chop as needed. Prep time does not include chill time.

Provided by DailyInspiration

Categories Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 1/3 cups 2% low-fat milk
1/2 cup sugar
1/4 cup unsweetened cocoa
1 ounce unsweetened chocolate, chopped
2 large egg whites, lightly beaten
1 large egg, lightly beaten
1/4 cup Frangelico (hazelnut flavored liqueur)
3/4 teaspoon vanilla extract
1/8 teaspoon salt
4 1/2 cups French bread, cubed (about 8 oz. - 1/2 inch cubed)
cooking spray
2 tablespoons hazelnuts, chopped
2 cups low-fat vanilla ice cream

Steps:

Combine first 4 ingredients in a medium saucepan. Cook over medium-low heat 3 minutes or until chocolate melts, stirring constantly (do not boil).
Combine egg whites and egg in a large bowl; gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Stir in liqueur, vanilla and salt. Add bread, tossing gently to coat.
Spoon mixture into an 8-inch square baking dish coated with cooking spray. Cover with foil, chill 30 minutes or up to 4 hours.
Preheat oven to 350 degrees F. Sprinkle hazelnuts evenly over pudding. Place dish in a 13x9 inch baking pan; add hot water to pan to a depth of 1 inch. Bake, covered at 350 degrees for 30 minutes. Uncover and bake an additional 5 minutes or until a knife inserted in center comes out clean. Serve each bread pudding piece warm with 1/4 cup ice cream.

Nutrition Facts : Calories 557.7, Fat 9.1, SaturatedFat 3.9, Cholesterol 36.8, Sodium 763.3, Carbohydrate 100.9, Fiber 4.9, Sugar 26.5, Protein 21.1