Crock Pot Chocolate Bread Pudding Recipes

CROCK POT TRIPLE CHOCOLATE BREAD PUDDING RECIPE

Steps:

• Lightly grease a medium (4-5 quart) crock pot.
• Add bread to crock pot.
• Top with chocolate chips.
• In a large bowl, whisk together sugars, cocoa powder, eggs, milk, half-and-half, and vanilla. It's ok if it's a little lumpy, but you don't want big piecies of cocoa powder.
• Pour milk mixture over bread, gently pressing bread down as needed.
• Place a thin cotton towel over the top of the slow cooker.
• Cover, and cook on low for about 3-3 1/2 hours.

SLOW COOKER CHOCOLATE BREAD PUDDING

Steps:

• Place half the chocolate chips in a medium glass bowl. Microwave at HIGH 2 minutes or until chocolate melts, stirring every 30-seconds. Let cool slightly. Place milk in a 1-quart glass measure or glass bowl. Microwave at HIGH 1 minute or until warm. Gradually add milk to chocolate, stirring with a whisk until well blended. Let cool. Add egg whites and egg; stir until well blended. Stir in sugar and vanilla. Place bread cubes and remaining chocolate chips in a 3- 4- quart electric slow cooker. Pour milk mixture over bread, tossing to moisten bread. Cover with lid; and cook on low-heat setting 4 hours or until pudding is slightly puffed and set.

CROCK-POT CHOCOLATE BREAD PUDDING RECIPE

Steps:

• Grease the bottom and sides of a 5 quart or larger slow cooker OR a 3.5 quart casserole slow cooker with butter or non-stick cooking spray to prevent sticking.
• Add bread cubes, raisins and chocolate chips to the slow cooker.
• In a medium mixing bowl, whisk together the eggs, milk, sugar, cocoa powder and vanilla extract until smooth and well combined.
• Pour egg mixture over the bread mixture in the slow cooker and gently toss to ensure all bread is covered in the egg mixture.
• Cover and cook on LOW for 2.5 to 3 hours.

SLOW COOKER WHITE CHOCOLATE BREAD PUDDING

Steps:

• Look over the cherries to make sure all the pits were removed. Combine cherries and brandy in a small bowl. Microwave on high power for 30 seconds. Let stand until cool, about 30 minutes. Drain.
• Grease a 3 1/2-quart slow cooker with butter. Cover the bottom with 1/2 of the bread cubes. Scatter 1/2 of the cherries and white chocolate chips on top. Layer remaining bread cubes, cherries, and chocolate on top.
• Whisk eggs and sugar in a medium bowl until smooth. Whisk in half-and-half and vanilla until blended. Carefully pour over the bread mixture, gently pressing down on the bread to immerse in liquid.
• Cook on High, without lifting the lid, until set and puffed, about 1 hour 15 minutes. Serve warm or at room temperature.

NEW ORLEANS BREAD PUDDING

Steps:

• In a small saucepan, combine raisins and brandy. Bring to a boil. Remove from the heat; cover and set aside. Brush a shallow 2-1/2-qt. baking dish with 1 tablespoon butter; sprinkle with sugar and set aside., In a large bowl, combine the eggs, cream, brown sugar, vanilla, salt and nutmeg. Stir in remaining butter and reserved raisin mixture. Gently stir in bread; let stand for 15 minutes or until bread is softened. , Transfer to prepared dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean., For sauce, in a small saucepan, combine the brown sugar, cornstarch and salt; gradually add water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and vanilla. Serve with bread pudding.

CROCK-POT CHOCOLATE BREAD PUDDING

Steps:

• Spray to inside of the slow cooker insert with cooking spray.
• Place the bread, dried fruit & choc chips in the cooker.
• Beat the milk, eggs, sugar, cocoa & extractuntil combined and then pour over bread mixture, pushing the bread cubes into the liquid to coat.
• Cover & cook on low for 2 1/2-3 hours or until set.