Semisweet Chocolate Bread Pudding |
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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 8 |
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Oh, yum. Even the name of this great dessert makes me drool. Here's a wonderful dessert, fit for the holidays, that's made - that's right - in the crockpot. That leaves the oven free for the holiday main course, and what a relief that is! Ingredients:
nonstick cooking spray |
3 cups milk |
3/4 cup semisweet chocolate piece |
3/4 cup pre- sweetened cocoa powder |
3 eggs, lightly beaten |
3 1/2 cups dry hawaiian sweet bread (see note, below) or 3 1/2 cups cubed cinnamon-swirl bread, no raisins, about 6-1/2 ounces bread (see note, below) |
1 cup whipped cream (optional) |
Directions:
1. Lightly coat the inside of a 3-1/2 or 4-quart crockpot with cooking spray; set aside.
2. In a medium saucepan bring milk to simmering; remove from heat. Add chocolate pieces and cocoa powder; do NOT stir. Let stand for 5 minutes. Whisk until smooth; cool slightly (about 10 minutes).
3. In a large bowl whisk together the eggs and chocolate mixture. Gently stir in bread cubes. Spoon bread mixture into prepared crockpot.
4. Cover and cook on LO heat ONLY about 2-1/2 hours or until puffed and a knife inserted near center comes out clean. Turn off cooker, or, if possible, remove liner from cooker. Let stand, uncovered, for 30 minutes before serving. Pudding will fall during cooling.
5. To serve: Spoon warm pudding into dessert dishes. If desired, top each serving with a dollop of whipped cream.
6. NOTE: To make dry bread cubes, cut 4-5 slices fresh bread into 1/2-inch cubes (should have about 5 cups of cubes. Spread cubes in a single layer in a 15x10x1-inch baking pan. Bake, uncovered, in a 300 degree F. oven for 10-15 minutes or until dry, stirring twice; cool.
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