Ingredients
1/4 cup unsalted butter2 tablespoons semisweet chocolate chips8 cups cubed challah or brioche1/2 cup chopped hazelnuts4 large eggs1-1/2 cups fat-free milk1/2 cup fat-free half-and-half1/2 cup Nutella1/4 cup sugar1/2 teaspoon vanilla extract1/4 teaspoon saltSweetened whipped cream, optional
Preparation
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.
