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Quick & Easy Gourmet: Chocolate Raisin Bread Pudding

Slow Cooker Feast!
A time-saving & delicious recipe you can simply set and forget

By John Bäck
Published: February 17, 2011
Photo by John & Tanya Bäck
If beef stew seems a little ... well, mundane ... this dessert is anything but. The slow cooker adds a depth and richness to this delicious twist on a classic bread pudding.  Use a standard size crock pot. Serves 5-6.

½     cup milk chocolate chips

3       eggs, beaten

3 ½   cups milk

2       teaspoons vanilla

½      teaspoon salt

3-4    cups cubed cinnamon bread

¾      cup packed brown sugar

½      cup raisins

➊  Combine all ingredients (except for the chocolate chips), gently stirring until the bread cubes are thoroughly moistened.

➋  Place mixture in a greased slow cooker. Sprinkle your chocolate chips on top of the mixture. Cook on high for 3 hours, or until a knife inserted in center comes out clean. Serve hot or cold. Enjoy!

Quick Tip:

Most bread puddings require older, dried bread. If you purchase cinammon bread, it’s usually very moist. To “dry out” your bread, break it into pieces, place it on a cookie sheet and bake in the oven at 350 degrees for 10-12 minutes. Watch it carefully!
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