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Chocolate Bread Pudding with Raspberries Recipe
Chocolate Bread Pudding with Raspberries Recipe photo by Taste of Home

Chocolate Bread Pudding with Raspberries Recipe

Read Reviews (2)
4.5 2
Publisher Photo
"I love chocolate and I love berries, so I was thrilled to come across this recipe that combines the two," remarks Becky Foster of Union, Oregon. "I like to use egg bread when making this dessert. Since it cooks in the slow cooker, I can tend to other things."
TOTAL TIME: Prep: 5 min. Cook: 2-1/4 hours
MAKES:6-8 servings
TOTAL TIME: Prep: 5 min. Cook: 2-1/4 hours
MAKES: 6-8 servings

Ingredients

  • 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 vanilla extract
  • Whipped cream and additional raspberries, optional

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.

Directions

  1. 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.
  2. 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.
Originally published as Chocolate Bread Pudding in Quick Cooking May/June 2003, p53

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.

Reviews for Chocolate Bread Pudding with Raspberries(2)

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   (2)
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MY REVIEW
Reviewed Jan. 3, 2010

Thanks for sharing it, looks great, I know I will make it down the line..

MY REVIEW
Reviewed Jan. 3, 2010

very easy. i left out the raspberries and doubled the recipie

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