Chocolate Nutella Bread Pudding

Need to use up some old bread?  Love chocolate?  How 'bout Nutella?  Then try this one!   This was a rainy and cold Sunday afternoon and the Tar Heels were playing in the NCAA Tournament (ugh... they lost to Kansas!), I scrounged in the pantry for ingredients to make a dessert.  You see, I didn't want to get out in the rain to go to the grocery store and I most certainly didn't want to miss the Heels' game against Kansas.  What did I find... a loaf of white bread that was getting close to the expiration date, some Ghiradelli semi-sweet chocolate chips and a jar of Nutella!   Along with milk, sugar, eggs, butter, and vanilla, I was set to go!  I made this in my small 3 quart slow cooker and it turned out perfectly!

Serves 6 - 8

Butter or baking spray
8 cups cubed day-old bread (I used white bread, crust included)
 1/4 cup butter, melted (1/2 stick)
2 tsp chocolate chips
4 eggs
2 cups milk
1/4 cup sugar
1/2 tsp vanilla extract
1/2 cup Nutella

Spray the crock of a 3-quart slow cooker with cooking spray. Place the bread cubes in the crock.
In a small glass measuring cup, melt the butter and chocolate chips in a microwave. Set aside to cool slightly while you add all of the remaining ingredients to a large mixing bowl. Add the butter and chocolate mixture to the bowl, and whisk vigorously to combine until the custard is as smooth as possible.
Pour the custard over the bread cubes, and gently press on the bread (do not stir) until the top cubes have absorbed the custard.

Cook on low for 3 to 4 hours.  Serve warm, topped with whipped cream or vanilla ice cream.