Quick & Easy Gourmet: Chocolate Raisin Bread Pudding
Slow Cooker Feast!
A time-saving & delicious recipe you can simply set and forget
Published: February 17, 2011
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.
Photo by John & Tanya Bäck
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!
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!