Mexican Chocolate Bread Pudding
Used 6-quart slow cooker
A Crockin’ Christmas with our tiny crockers assisting us… can’t get better than that! We love this breakfast casserole recipe for Christmas morning...
Low Fat and Low Sugar Apple Bread Pudding
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)
Heat cream over medium-low and stir in the chocolate until it is melted.
Combine the eggs, sugar, cinnamon, allspice, vanilla and salt; stir in currants.
Add to chocolate mixture.
Gently fold in bread cubes.
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.
Top with whipped cream and nuts if desired.
Serve warm or chilled.
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