Mexican Chocolate Bread Pudding

  • 1 star
  • 2 stars
  • 3 stars
  • 4 stars
  • 5 stars
Rate this Recipe

Similar...

Nutella Steel-Cut Oatmeal

Get your morning off to a great start with a bowl of heart-warming oatmeal, featuring a crockin' twist of classic flavor and family-favorite Nutella.

Crockin’ Pumpkin Spice Latte

Warm up with this delicious Pumpkin Spice Latte, the official drink of fall. And yes, it's made in the slow cooker!

Cheesy Cornbread Casserole

Your family will love this simple, savory side with any meal.

Prep Time 30 mins
Cook Time 3 hrs
Temp High

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

Ingredients

  • 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)

Directions

  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.

Crockin' Reviews Add Review

Leave a Review

You must be logged in to post a comment.