I will warn this is a long post. My previous post is dated August 30. Well, the next day I had a lovely accident tripping over this stupid concrete tire stop next to my car and broke my right arm. You can see from the photo above that it was in an odd place. I was getting something from the passenger side and tripped backward when I stepped back to close the door. Since that time I've had one useful hand.
|High moisture dough|
Then we were invited to a pumpkin carving potluck. I decided to make Nutella bread pudding in my crockpot. I made the recipe out of Slow Cooker Revolution, one of my favorite cookbooks - the main ingredient is challah bread. Artisan in 5 had a recipe for challah, and I had all the ingredients. Awesome, I could brag that I made almost everything from scratch. Now I will forewarn – the recipe does notfollow the traditional challah. It has butter in it, and it uses the whole egg, not just the yolk (I’m not sure of exact tradition, but I have read some recipes that claim only yolks should be used). It turned out great. I had to stop myself at one nibble. The recipe for the challah is here.
The thought of the following recipe is what gave me willpower. It is a delicious and VERY INDULGENT dessert.
1. Line slow cooker with aluminum foil collar, then line with foil sling and coat with vegetable oil spray. (I don’t always do this, but it does mean that the back portion of my pudding gets a little dry because it has a hot spot. The foil collar is supposed to help even out any hot spots).
2. Adjust oven rack to middle position and heat oven to 225 degrees. Spread bread over rimmed baking sheet and bake, shaking pan occasionally, until dry and crisp, about 40 minutes. Let bread cool slightly, then transfer to very large bowl.
3. Mix chocolate chips into dried bread; transfer to prepared slow cooker.
4.Whisk cream, milk, egg yolks, Nutella, 3/4 cup granulated sugar, vanilla, and salt together in bowl, then pour mixture evenly over bread. Press gently on bread to submerge.
5. Mix remaining tablespoon granulated sugar with brown sugar then sprinkle over top of casserole. Cover and cook until center is set, about 4 hours on low. Let cool for 30 minutes before serving.