Crock Pot Chocolate Bread Pudding Food

SLOW COOKER WHITE CHOCOLATE BREAD PUDDING

Steps:

• Look over the cherries to make sure all the pits were removed. Combine cherries and brandy in a small bowl. Microwave on high power for 30 seconds. Let stand until cool, about 30 minutes. Drain.
• Grease a 3 1/2-quart slow cooker with butter. Cover the bottom with 1/2 of the bread cubes. Scatter 1/2 of the cherries and white chocolate chips on top. Layer remaining bread cubes, cherries, and chocolate on top.
• Whisk eggs and sugar in a medium bowl until smooth. Whisk in half-and-half and vanilla until blended. Carefully pour over the bread mixture, gently pressing down on the bread to immerse in liquid.
• Cook on High, without lifting the lid, until set and puffed, about 1 hour 15 minutes. Serve warm or at room temperature.

SLOW COOKER CHOCOLATE BREAD PUDDING

Steps:

• Place half the chocolate chips in a medium glass bowl. Microwave at HIGH 2 minutes or until chocolate melts, stirring every 30-seconds. Let cool slightly. Place milk in a 1-quart glass measure or glass bowl. Microwave at HIGH 1 minute or until warm. Gradually add milk to chocolate, stirring with a whisk until well blended. Let cool. Add egg whites and egg; stir until well blended. Stir in sugar and vanilla. Place bread cubes and remaining chocolate chips in a 3- 4- quart electric slow cooker. Pour milk mixture over bread, tossing to moisten bread. Cover with lid; and cook on low-heat setting 4 hours or until pudding is slightly puffed and set.

CROCK-POT CHOCOLATE BREAD PUDDING

Steps:

• Spray to inside of the slow cooker insert with cooking spray.
• Place the bread, dried fruit & choc chips in the cooker.
• Beat the milk, eggs, sugar, cocoa & extractuntil combined and then pour over bread mixture, pushing the bread cubes into the liquid to coat.
• Cover & cook on low for 2 1/2-3 hours or until set.

CROCK POT WHITE CHOCOLATE BREAD PUDDING

Steps:

• In a crock pot, put in 1" cubed bread in first and put white chocolate on top.
• Mix all other ingredients together: Egg Beaters, warm water, sweetened condensed milk,.
• and vanilla.
• Pour mixture over the bread/white chocolate.
• Cook on LOW for 3 1/2 - 4 hours.
• It is done when a toothpick comes out clean.
• **You may add raisins or sliced almonds -- or both!

CROCK-POT CHOCOLATE BREAD PUDDING RECIPE

Steps:

• Grease the bottom and sides of a 5 quart or larger slow cooker OR a 3.5 quart casserole slow cooker with butter or non-stick cooking spray to prevent sticking.
• Add bread cubes, raisins and chocolate chips to the slow cooker.
• In a medium mixing bowl, whisk together the eggs, milk, sugar, cocoa powder and vanilla extract until smooth and well combined.
• Pour egg mixture over the bread mixture in the slow cooker and gently toss to ensure all bread is covered in the egg mixture.
• Cover and cook on LOW for 2.5 to 3 hours.

SLOW-COOKED BREAD PUDDING

Steps:

• In a 3-qt. slow cooker coated with cooking spray, combine the bagels, apple, cranberries and raisins. In a large bowl, whisk the eggs, milk, sugar, butter, cinnamon and vanilla. Pour over bagel mixture and stir to combine; gently press bagels down into milk mixture., Cover and cook on low for 3-4 hours or until a knife inserted in the center comes out clean. If desired, dust servings with confectioners' sugar.

ULTIMATE CHOCOLATE BREAD PUDDING

Steps:

• Preheat oven to 350°. Grease a 9-in. springform pan with 1 tablespoon butter. Cube remaining butter; place in a small saucepan. Add chocolate chips and brown sugar. Cook and stir over medium heat until sugar is dissolved. Remove from heat., In a large bowl, whisk eggs, milk, vanilla, espresso powder and salt. Gently stir in bread; let stand until bread is softened, about 15 minutes. Fold in chocolate mixture. Transfer to prepared pan. Bake, uncovered, until a knife inserted in center comes out clean, 45-55 minutes. Cool on a wire rack 15 minutes., Meanwhile, for sauce, heat cream in a small heavy saucepan until bubbles form around sides. In a small bowl, whisk together egg yolk, brown sugar and salt. Whisk a small amount of hot cream into egg mixture; return all to pan, stirring constantly. Cook and stir until mixture is thickened and coats the back of a spoon. Stir in butter. Fold in pecans and coconut. If desired, stir in brandy. Cool., For whipped cream, beat cream until it begins to thicken. Add confectioners' sugar and, if desired, brandy; beat until soft peaks form., Loosen sides of pan with a knife. Carefully run a knife around edge of springform pan to loosen; remove rim from pan. Serve pudding warm with sauce and whipped cream.

SLOW-COOKER BREAD PUDDING

Steps:

• Spray 5-quart oval slow cooker with cooking spray.
• Place bread and raisins in slow cooker.
• In medium bowl, beat milk, eggs, sugar, melted butter, cinnamon, vanilla, nutmeg and salt with whisk; pour over bread and raisins. Toss to evenly coat. Let stand 10 minutes. Toss again to make sure custard is evenly distributed.
• Cover and cook on Low heat setting 2 1/2 to 3 hours or until knife inserted near center comes out clean. Serve warm with whipped cream.

CHOCOLATE BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish.
• Slice baguette in 1/4 inch slices and brush one side with melted butter. Place on a baking sheet and into preheated oven until golden, about 1 minute.
• Melt chocolate chips in microwave or double boiler. Set aside.
• In a medium saucepan over low heat, heat cream and milk until warm. Do not scald.
• In a large bowl beat eggs, egg yolks, 1/2 cup sugar and 1 tablespoon vanilla until smooth. Blend in warm cream mixture a little at a time. Whisk egg mixture into melted chocolate until smooth.
• Arrange toasted bread slices, buttered side up, in prepared dish until dish is full. Pour chocolate mixture over bread and let rest 40 minutes, until liquid is absorbed.
• Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake 40 to 50 minutes, until knife inserted in center comes out clean. Let rest 8 hours or overnight.
• To make sauce, melt unsweetened chocolate in small saucepan over low heat. Stir in 1 tablespoon butter until melted. Stir in boiling water, 1/2 cup sugar and corn syrup until smooth. Increase heat to medium and bring to a boil Boil gently 3 minutes. Remove from heat and stir in 1 teaspoon vanilla.
• To serve: Warm bottom of baking dish, loosen edges of pudding with a knife then invert cold pudding onto a serving platter. Serve with warm chocolate sauce.

CROCK POT BREAD PUDDING

Steps:

• Mix all ingredients together until bread crumbs are thoroughly wet, and mixture is smooth like thick oatmeal.
• Place mixture in a WELL greased crock pot.
• Cook on high for 4-5 hours, or until a knife stuck in middle of the"pudding" comes out fairly clean.
• NOTE: For the last 1/2 hour of cooking, lift the lid a"crack" by putting a spoon or fork between it and the pot, to let the excess moisture escape; otherwise you will have a clear liquid all around the bread pudding.
• Bread pudding should rise slightly like a cake while cooking, and be smooth on top.
• It should be fairly solid when done, like a very moist chewy brownie, or perhaps like a dense souffle.

CHOCOLATE CROISSANT PUDDING (CROCK POT)

Steps:

• Beat milk, eggs, sugar, cocoa, vanilla and salt in a medium bowl.
• Grease a 1-quart casserole. Cut the croissants into 1-inch pieces and layer half in the casserole along with the chocolate chips, and half the egg mixture. (I use the crock pot insert.) Repeat layers with remaining croissants and egg mixture.
• Add a rack to a 5-quart crock pot. Pour in 1 cup water. Place casserole on rack. Cover and cook on LOW 3 to 4 hours. Remove casserole from crock pot. Top each serving with 2 tablespoons whipped cream, if desired.
• Note: I did make this in my 3-1/2 quart crock pot with no problems.

SLOW-COOKER WHITE CHOCOLATE BREAD PUDDING

Steps:

• Spray inside of 3- to 4-quart slow cooker with cooking spray. Place bread cubes in slow cooker. Sprinkle with baking bar.
• In small bowl, mix remaining ingredients; pour over bread cubes and baking bar.
• Cover; cook on Low heat setting 3 hours 30 minutes to 4 hours or until toothpick inserted in center comes out clean. Serve warm.

BREAD PUDDING IN THE SLOW COOKER

Steps:

• Place bread and raisins in a slow cooker.
• Whisk milk, eggs, butter, sugar, vanilla extract, and nutmeg together in a bowl; pour over bread and raisins. Toss to evenly coat.
• Cook on Low until a knife inserted near the center comes out clean, about 3 hours.

SELF SAUCING CHOCOLATE PUDDING (SLOW COOKER)

Steps:

• Preheat slow cooker for 20 minutes on high.
• Grease the slow cooker bowl (would recommend if using butter to put on wax paper or baking/parchment paper to do).
• In a separate bowl, combine the first 7 ingredients mixing or whisking well together.
• Sift brown sugar and extra cocoa powder over mixture.
• Using a spoon, gently and evenly pour the boiling water over the mixture.
• Cook on HIGH for 2 1/2 hours, or until centre is firm (I think cooking time could vary depending on the size of your crock pot/slow cooker - mine is a 6L oval shaped cooker and this is the time they recommend).
• Serve with sifted icing sugar and ice cream or cream.