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Chocolate Bread Pudding with Raspberries

 Chocolate Bread Pudding with Raspberries
I love chocolate and I love berries, so I was thrilled to come across this recipe that combines the two. I like to use egg bread when making this dessert. Since it cooks in the slow cooker, I can tend to other things. —Becky Foster, Union, Oregon
6-8 ServingsPrep: 10 min. Cook: 2-1/4 hours


  • 6 cups cubed day-old bread (3/4-inch cubes)
  • 1-1/2 cups semisweet chocolate chips
  • 1 cup fresh raspberries
  • 4 eggs
  • 1/2 cup heavy whipping cream
  • 1/2 cup milk
  • 1/4 cup sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • Whipped cream and additional raspberries, optional


  • In a greased 3-qt. slow cooker, layer half of the bread cubes,
  • chocolate chips and raspberries. Repeat layers. In a bowl, whisk the
  • eggs, cream, milk, sugar and vanilla. Pour over bread mixture.
  • Cover and cook on high for 2-1/4 to 2-1/2 hours or until a
  • thermometer reads 160°. Let stand for 5-10 minutes. Serve with
  • whipped cream and additional raspberries if desired. Yield: 6-8
  • servings.
Nutritional Facts: 1 serving (1 cup) equals 352 calories, 19 g fat (10 g saturated fat), 129 mg cholesterol, 189 mg sodium, 42 g carbohydrate, 4 g fiber, 8 g protein.