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
Mix together eggs, sugar, milk, vanilla, and hazelnut flavoring into a bowl.
In a separate bowl, mix melted chocolate, cocoa powder, and 1 cup of hazelnut cream.
Pour both mixtures over cubed bread, gently folding in all ingredients thoroughly.
Add mixture to Crock-Pot® slow cooker and cover, allowing to cook on High for 2 hours.
Switch temperature to Low for the last 30 minutes.