Chocolate Bread Pudding with Raspberries Recipe

4.5 2 2
Chocolate Bread Pudding with Raspberries Recipe
Chocolate Bread Pudding with Raspberries Recipe photo by Taste of Home
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Chocolate Bread Pudding with Raspberries Recipe

Read Reviews
4.5 2 2
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Cook: 2-1/4 hours
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Cook: 2-1/4 hours

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. Yield: 6-8 servings.
Originally published as Chocolate Bread Pudding in Quick Cooking May/June 2003, p53

Nutritional Facts

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

  • 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
  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

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Reviews forChocolate Bread Pudding with Raspberries

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jav4u User ID: 1510566 128561
Reviewed Jan. 3, 2010

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

MY REVIEW
tcowen User ID: 4330847 42122
Reviewed Jan. 3, 2010

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

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