Slow Cooker Nutella Pudding Recipe

Slow Cooker Nutella Pudding Recipe
Nutella® has been a staple in Europe since shortly after it was developed by Pietro Ferrero, a pastry maker and founder of the Ferrero company in Italy in the 1940’s. European children usually ate it for breakfast spread on bread or toast, especially on the coarse-grained bread that has always been popular in Europe; they still continue today. According to the Nutella Official Web Site , it was first marketed in the US in 1983, and has been popular ever since. While not particularly nutritious, it is ooh soo good, and great to use not only as a spread for toast, but also as an ingredient in dozens of dessert recipes.
Recently, while in a Paris bookstore, I picked up a cute little cookbook, Les 30 Recettes Cultes...: Nutella (French Edition), and was intrigued by the number of luscious looking desserts contained therein. I immediately made the decadent Nutella Chocolate Chippers (my adaption from my translation), and the Official Hancock Tasters and various co-workers loved them. I used the leftovers in the following easy Slow Cooker Nutella Pudding which is great served warm with a little chocolate syrup, a sprinkling of chopped toasted hazelnuts, and whipped cream. It cooks in the slow cooker, and can sit on warm for several hours until it’s convenient to serve.

12 Rich and Decadent Servings

5 eggs
1/4 cup sugar
1/4 cup unsweetened cocoa
1/2 cup Nutella
2 cups milk
1/4 teaspoon salt
1 teaspoon hazelnut extract, or almond

36 (2" in diameter), Nutella Chocolate Chippers

Chocolate syrup
Sweetened whipped cream
Chopped toasted hazelnuts, (optional)
  1. Measure the eggs, sugar, cocoa, Nutella, milk, salt, and extract into the blender; blend until smooth. If no blender is available, whisk until smooth.
  2. Spray a 2-3 quart slow cooker with non-stick spray.
  3. Layer the cookies in the crock; they should fill the crock about 2/3 full.
  4. Pour the egg mixture over; press the cookies down to soak up the liquid.
  5. Cover and cook on high for one hour; turn down to low and cook 2-3 hours or until the custard is set.
  6. Serve with a little chocolate syrup, sweetened whipped cream, and a sprinkling of toasted hazelnuts.

Amount Per Serving
Calories 414 Calories from Fat 170
Percent Total Calories From: Fat 41% Protein 8% Carb. 51%

Nutrient Amount per Serving
Total Fat 19 g
Saturated Fat 8 g
Cholesterol 163 mg
Sodium 238 mg
Total Carbohydrate 53 g
Dietary Fiber 1 g
Sugars 13 g
Protein 8 g

Vitamin A 4% Vitamin C 1% Calcium 0% Iron 6%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.