Crock-Pot Chocolate Bread Pudding |
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Prep Time: 5 Minutes Cook Time: 180 Minutes |
Ready In: 185 Minutes Servings: 6 |
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This is from a Campbell's cookbook I purchased from the US, so easy to make & tasty too! I used Splenda in place of sugar & was still great. Ingredients:
10 slices white bread, cubed |
1/2 cup dried cherries or 1/2 cup blueberries or 1/2 cup craisins |
1/2 cup miniature chocolate chip |
1 3/4 cups milk |
1/2 cup sugar or 1/2 cup splenda sugar substitute |
1/3 cup unsweetened cocoa |
1/2 teaspoon almond extract or 1/2 teaspoon vanilla extract |
4 eggs |
whipped cream or ice cream, to serve |
Directions:
1. Spray to inside of the slow cooker insert with cooking spray.
2. Place the bread, dried fruit & choc chips in the cooker.
3. Beat the milk, eggs, sugar, cocoa & extractuntil combined and then pour over bread mixture, pushing the bread cubes into the liquid to coat.
4. Cover & cook on low for 2 1/2-3 hours or until set.
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