Mom’S Hazelnut & Chocolate Bread Pudding

• 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 hazelnut spread
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• Sweetened whipped cream, optional

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

unsalted butter, chocolate chips, hazelnuts, eggs, milk, hazelnut spread, sugar, vanilla, salt, whipped cream

Taken from www.tasteofhome.com/recipes/mom-s-hazelnut-chocolate-bread-pudding/ (may not work)