Mexican Chocolate Bread Pudding
It will still be very warm after 30 minutes. Double for a 5 quart slow cooker. To double for the 5 quart, pinches become 1/4 teaspoons.
My husband absolutely loves this!
You'll love our updated twist on this old-fashioned favorite, which pairs perfectly with a scoop of vanilla ice cream.
Used 6-quart slow cooker
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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