Chocolate Bread Pudding

03 Sep

This bread pudding is made with chocolate and fresh raspberries and is slow-cooked for over 2 hours.

-By Carrie (Strommen) Lennie


6 cups cubed day-old bread
1 ½ cups semisweet chocolate chips
1 cup fresh raspberries
4 eggs
½ cup whipping cream
½ cup milk
¼ cup sugar
1 tsp vanilla extract
whipped cream and additional raspberries


  1. In a greased slow cooker, layer half of the bread cubes, chocolate chips and raspberries. Repeat layers.
  2. In a bowl, whisk the eggs, cream, milk, sugar and vanilla. Pour over bread mixture.
  3. Cover and cook on high for 2 ¼ to 2 ½ hours or until a thermometer reads 160 degrees. Let stand for 5-10 minutes.
  4. Serve with whipped cream and additional raspberries.
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Posted by on September 3, 2011 in Desserts


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