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10 ratings, avg : 2.40

Another bread pudding today, a sweet chocolate version this time, made easily in the slow cooker.

So I started writing this post and it went along the lines of “We often have leftover bread in this house…” etcetera etcetera. Then I decided it was in danger of becoming the most boring post yet. You all know why we make bread pudding. Yes, it’s a great way of using up stale bread. And sometimes we make it because we just want a nice, substantial, filling pudding to scoff. Like today for example. I am so so glad that I double checked my recipe and made another test batch before posting this. I am really looking forward to warming some up in the microwave this evening and digging in while binge watching Revenge. I have a cold. I don’t know how I managed it but I did. I felt the beginnings of it last night with a scratchy throat, which has now developed into a full-blown barbed-wire-effect sore throat that even Strepsils can’t deal with. My head is hurting and my nose is preparing for what I am sure is tomorrow’s marathon. I know because it’s doing its warm up routine – tickling the hell out of that spot just below the bridge… you know how it is… when you feel you’re going to sneeze but don’t? Like brain freeze but this is face freeze. Gah. I hate colds.

So anyway, I am thankful for my bread pudding. I am going to eat lots of it tonight. Make some, just in case you get a cold. Which I hope you don’t. But you’ll still have the pudding, and you should eat it anyway, because what on earth would you do with leftover bread pudding?


7 cups stale/dry bread, cut into large cubes - crusts removed

50 gr margarine or butter

100 gr dark chocolate, cut into pieces

70 gr milk chocolate, cut into pieces

3 Tbs cocoa powder

1 tsp instant espresso powder

5 Tbs sugar

1 1/2 cups evaporated milk

1/2 cup fresh milk

1 tsp vanilla extract

1/4 tsp salt

3 eggs

4 Tbs dried cranberries (optional)

Step 1

Pop the bread cubes into the slow cooker insert. If they aren’t dry leave them on a wire rack for at least an hour beforehand.

Step 2

In a large bowl melt the marge and chocolates in the microwave in 20 second intervals mixing in between. Add the cocoa and espresso powder to the hot mixture and whisk to incorporate. Add the sugar, milk, vanilla extract and salt and mix well. Add the eggs and beat till smooth. Stir in the cranberries and pour the mixture over the bread cubes. Squeeze/press the bread down so that it gets covered in the custard, and let it soak up as much of it as possible.

Step 3

Cover and cook on low for 3 hours or until the pudding rises and the liquids have mostly been absorbed. A knife inserted in the centre should come out almost clean.

Step 4

Serve warm with cream or ice cream.

10 ratings, avg : 2.40
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Other slow cookers bearing chocolate bread puddings:
Slow Cooker Chocolate and Nutella Bread Pudding by The Perfect Pantry
Slow Cooker Mexican Chocolate Hazelnut Bread Pudding by Everyday Southwest
Chocolate Banana Bread Pudding by 365 Days of Slow Cooking

So, what do you think? Leave me a comment!

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