Mexican Chocolate Bread Pudding

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Prep Time 30 mins
Cook Time 3 hrs
Temp High

Mexican Chocolate Bread Pudding – A delicious dessert recipe for the slow cooker


  • 1.5 Cups light cream
  • 4 Ounces unsweetened chocolate, chopped
  • 2 eggs, beaten
  • 1/2 Cups sugar
  • 3/4 Teaspoons cinnamon
  • 1/2 Teaspoons allspice
  • 1 Teaspoons vanilla
  • 1 Pinches salt
  • 1/2 Cups currants
  • 3 Cups Hawaiian-style sweet bread, challah, or rich egg bread, cut into 1.5 inch cubes
  • Whipped cream (optional)
  • Chopped macadamia nuts (optional)


  1. Step One

    Heat cream over medium-low and stir in the chocolate until it is melted.

  2. Step Two

    Combine the eggs, sugar, cinnamon, allspice, vanilla and salt; stir in currants.

  3. Step Three

    Add to chocolate mixture.

  4. Step Four

    Gently fold in bread cubes.

  5. Step Five

    Place in slow cooker coated with non-stick spray, cover and cook for 3 to 4 hours on high or until knife inserted in the center comes out clean.

  6. Step Six

    Top with whipped cream and nuts if desired.

  7. Step Seven

    Serve warm or chilled.

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