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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. While it cooks in the slow cooker, I can tend to other things. —Becky Foster, Union, Oregon
  • Total Time
    Prep: 10 min. Cook: 2-1/4 hours
  • Makes
    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 large 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

Directions

  • 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.
Nutrition Facts
1 cup: 352 calories, 19g fat (10g saturated fat), 129mg cholesterol, 189mg sodium, 42g carbohydrate (27g sugars, 4g fiber), 8g protein.

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Reviews

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Average Rating:
  • jav4u
    Jan 3, 2010

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

  • tcowen
    Jan 3, 2010

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

  • lhowell
    Feb 13, 2007

    No comment left