Nutella Bread Pudding Slow Cooker Recipes

Steps:

• Place bread and raisins in a slow cooker.
• Whisk milk, eggs, butter, sugar, vanilla extract, and nutmeg together in a bowl; pour over bread and raisins. Toss to evenly coat.
• Cook on Low until a knife inserted near the center comes out clean, about 3 hours.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a pie dish and set aside.
• Tear bread into 1- to 2-inch pieces and place in the bottom of the prepared pie dish.
• Combine evaporated milk, white sugar, brown sugar, eggs, vanilla extract, cinnamon, and salt in a bowl. Mix well and set aside.
• Add melted butter to bread pieces in the pie dish and toss to combine.
• Melt chocolate-hazelnut spread in a microwave-safe bowl in a microwave to soften slightly, 15 to 30 seconds. Place dollops on top of bread mixture, spreading to make an even layer. Sprinkle with walnuts. Pour milk-egg mixture on top, making sure bread is completely covered.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes.

Steps:

• Spray or butter a 13 by 9 by 2-inch baking dish.
• Spread the Nutella on all your bread slices, then put 2 slices together to make 6 sandwiches. Cut each sandwich into 8 pieces and toss them into a large bowl. Crack your eggs in another large bowl and whisk in the cream, milk, sugar, hazelnut liqueur, vanilla and almond extracts. Pour this mixture over the sandwich cubes. Now, mash your bananas and stir that into the bread cube mixture. Pour into the prepared baking dish. Let stand at least 1 hour and up to 2 hours, occasionally pressing the bread into the custard mixture. (Can be prepared 2 hours ahead. Cover and refrigerate.)
• Preheat the oven to 350 degrees F. Bake until the pudding is set in the center, 45 to 50 minutes. Cool slightly. Serve warm.