Ingredients:
1 loaf cubed Italian bread (set out overnight)
5 eggs beaten
1 cup melted chocolate chips
1/2 stick melted butter
1 1/2 unsweetened cocoa powder
2 teaspoons of vanilla extract
1 teaspoon of hazelnut extract
2 cups of granulated sugar, 1/2 cup for separate mixture
1 cup of milk
2 cups of hazelnut coffee creamer (reserve 1 cup)
1 cup of evaporated milk
Directions:
1. Mix together eggs, sugar, milk, vanilla and hazelnut flavoring into a bowl.
2. In a separate bowl, mix melted chocolate, cocoa powder, and 1 cup of hazel nut cream.
3. Pour both mixtures over cubed bread, gently folding in all ingredients thoroughly.
4. Add mixture to slow cooker and cover, allowing to cook on high for two hours. Switch temperature to low for the last 30 minutes.
Source: Crock-Pot
1 loaf cubed Italian bread (set out overnight)
5 eggs beaten
1 cup melted chocolate chips
1/2 stick melted butter
1 1/2 unsweetened cocoa powder
2 teaspoons of vanilla extract
1 teaspoon of hazelnut extract
2 cups of granulated sugar, 1/2 cup for separate mixture
1 cup of milk
2 cups of hazelnut coffee creamer (reserve 1 cup)
1 cup of evaporated milk
Directions:
1. Mix together eggs, sugar, milk, vanilla and hazelnut flavoring into a bowl.
2. In a separate bowl, mix melted chocolate, cocoa powder, and 1 cup of hazel nut cream.
3. Pour both mixtures over cubed bread, gently folding in all ingredients thoroughly.
4. Add mixture to slow cooker and cover, allowing to cook on high for two hours. Switch temperature to low for the last 30 minutes.
Source: Crock-Pot