Continuing with our FamilyFun Magazine partnership we have another slow cooker recipe for you.
Slow Cooker Chocolate Bread Pudding
Nonstick cooking spray
8 cups 1-inch cubed challah bread
½ cup dried sweetened cherries or cranberries
⅓ cup semisweet chocolate chips
2¾ cups half-and-half
6 large egg yolks
½ cup Nutella
⅓ cup granulated sugar
2 tsp. vanilla extract
1 cup whipped cream, for serving
1. Lightly coat the inside of a 4-quart slow cooker with cooking spray. Spread challah in one layer on a sheet pan; dry out in a 350°F oven for about 10 minutes. Let cool.
2. Mix together challah, dried fruit, and chocolate chips in a large bowl. Transfer to slow cooker. Whisk together half-and-half, yolks, Nutella, sugar, and vanilla in the bowl until well combined. Pour over bread in slow cooker and press gently so the mixture seeps in. Cover and cook on low until set, 2½ to 3 hours. Let cool 15 minutes before serving.
3. Spoon bread pudding into bowls and top with whipped cream.
PER SERVING 639 CALORIES; 15g PROTEIN; 29g FAT (13g SAT. FAT); 82g CARBS; 6g FIBER; 48g SUGAR; 412mg SODIUM