Chocolate Hazelnut Bread Pudding

• 8 cups Day-old bread, cubed, crusts removed
• ¼ cup Butter
• 2 tsp. Chocolate chips
• 4 Eggs
• 1½ cups Milk
• ½ cup Heavy cream
• ¼ cup Sugar
• ½ tsp. Vanilla extract
• ½ cup Chocolate hazelnut spread
• ¼ tsp. Salt

1. Grease the sides and bottom of the cooking vessel. Add the cubed bread.
2. In a microwave-safe dish, melt the butter and chocolate chips together. Set aside to cool slightly.
3. Combine the eggs, milk, cream, sugar, vanilla, chocolate hazelnut spread, and salt in a large mixing bowl. Add the melted butter and chocolate chips, whisking until completely smooth.
4. Pour the mixture over the cubed bread in the cooking vessel. Press the mixture into the bread until the top cubes have absorbed it.
5. Close and lock the cover, set the pressure limiting valve to “Exhaust” and slow cook for 3 hours. Serve warm.