Slow Cooker Triple-Chocolate Bread PuddingFrom modelsmom 7 years ago
- 1 1/4 cups whole milk shopping list
- 12 oz bittersweet chocolate, broken into pieces shopping list
- 4 to 4 1/2 cups good-qualioty day-old white bread or challah (1 medium loaf), with crusts removed shopping list
- 3 large eggs shopping list
- 2 large egg yolks shopping list
- 3/4 cup plus 2 T sugar (can use raw sugar for the 2 T if you choose) shopping list
- 1 1/2 tsp vanilla extract shopping list
- 3 T Dutch-process unsweetened cocoa powder shopping list
- 1 1/4 cups heavy cream shopping list
- 3 T cold unsalted butter, diced shopping list
- 1 cup creme fraiche (recipe also posted) or sour cream shopping list
- 2 T confectioners sugar shopping list
How to make it
- In a medium saucepan over medium heat, warm the milk just until you see bubbles forming around the edge of the pan.
- Remove from heat, add 8 oz of the chocolate, and let stand until the chocolate has melted. Whisk until smooth.
- Coat the slow cooker with nonstick cooking spray.
- Put the diced bread in the cooker.
- With a whisk or electic mixer, vigorously beat together the whole eggs and yolks, 3/4 cup granulated sugar, vanilla, and cocoa in a medium bowl until pale and thick.
- Slowly drizzle in the warm chocolate mixture and cream.
- Pour the chocolate mixture into the slow cooker over the bread cubes and push down the bread to moisten evenly.
- Cover and refrigerate for 30 minutes, or up to 8 hours, to soak the bread.
- Fold in the remaining 4 oz of broken-up chocolate. Dot with the butter and sprinkle with the remaining 2 T of raw or granulated sugar.
- Cover and cook on HIGH until the pudding is puffed, wiggles slightly in the center, and a knife inserted in the center comes out mostly clean, 2 1/2 to 3 hours. An instant-read thermometer inserted in the center should read 190°.
- Remove the lid and cook on HIGH another 15 minutes.
- Turn off the cooker, cover, and let stand for at least 15 minutes before serving.
- When ready to serve, combine the creme fraiche and confectioners sugar in a small bowl and beat until soft peaks are formed.
- Serve the pudding with a dollop of the creme fraiche.
- Chocolate Custard Bread Pudding with Cherries: Toss 12 pitted fresh bing cherries with the bread cubes before pouring the custard over.
People Who Like This Dish 8
The Cookmodelsmom Worcester, MA
The Rating6 people
I'm drooling here! I was just looking at diannehocutt's whickey sauce and remarking it made me want bread pudding - well here it is!
Thanks for the wonderful post!
Valerievalinkenmore in Malott loved it
Great post, thanks and here is my 5.m2googee in Tomball loved it
luvin this one thanks bunches high5momo_55grandma in Mountianview loved it
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