Step 1

Place butter and chocolate chips in a microwave-safe bowl and microwave for 30-45 seconds. Stir until creamy, set aside to cool.

Step 2

Coat the slow cooker with cooking spray and pour in bread cubes and hazelnuts.

Step 3

In a large bowl, combine eggs, milk, half and half, hazelnut spread, sugar, vanilla extract, salt, and cinnamon, stirring to combine.

Step 4

Add chocolate mixture and mix until smooth.

Step 5

Pour the egg/chocolate mixture into the slow cooker, making sure all the bread cubes are covered. Press on the cubes to help them soak up the mixture.

Step 6

Cover and cook on low for about 4 hours. The bread pudding is done when a knife is inserted and comes out clean.