Slow Cooker Triple-Chocolate Bread Pudding
From modelsmom 15 years ago
- 150 minutes to make
- Serves 6
I just LOVE slow cooker desserts! This is a super-chocolatey modern take on the old-fashioned bread pudding. Like most slow cooker desserts, though, it is kind of high-maintenance. Note that this has to be refrigerated *before* cooking, to soak the bread. Read more And once it's cooking you'll need to check it at 2.5 hours: It may need more time if it's been refrigerated most of the day. See less
Ingredients
- 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.
The Rating
Reviewed by 6 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!
Valerie
valinkenmore
in Malott loved it
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Great post, thanks and here is my 5.
m2googee
in Tomball loved it
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luvin this one thanks bunches high5
momo_55grandma
in Mountianview loved it
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