Servings:
8
Prep Time:
20 mins
Ingredients
-
Nonstick cooking spraysee savings
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3 cupsmilksee savings
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3/4 cupsemisweet chocolate piecessee savings
-
3/4 cuppresweetened cocoa powdersee savings
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3eggs, lightly beatensee savings
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5 cupscubed Hawaiian sweet bread or cinnamon-swirl bread (no raisins) (1/2-inch cubes), dried*see savings
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Whipped cream (optional)see savings
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Presweetened cocoa powder (optional)see savings
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Directions
1.
Lightly coat the inside of a 3 1/2- or 4-quart slow cooker with cooking spray; set aside.
2.
In a medium saucepan, heat milk over medium heat until very warm but not boiling. Remove from heat. Add chocolate pieces and the 3/4 cup 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. Transfer bread mixture to the prepared cooker.
4.
Cover and cook on low-heat setting (do not use high-heat setting) for about 2 1/2 hours or until a knife inserted near center comes out clean (mixture will puff).
5.
Remove liner from cooker, if possible, or turn off cooker. Let pudding stand, uncovered, for 30 minutes to cool slightly before serving (pudding will fall as it cools).
6.
To serve, spoon warm pudding into dessert dishes. If desired, top each serving with whipped cream and sprinkle with additional presweetened cocoa powder.
*Test Kitchen Tip:
To dry bread cubes, spread fresh bread cubes in a single layer in a 15 1/2x10 1/2x1-inch baking pan. Bake, uncovered, in a 300 degrees F oven for 10 to 15 minutes or until cubes are dry, stirring twice. Cool. (Cubes will continue to dry and crisp as they cool.)
Nutrition information
Per serving: Calories 360, Total Fat 12 g, Cholesterol 95 mg, Sodium 214 mg, Carbohydrate 62 g, Fiber 4 g, Protein 9 g, Percent Daily Values are based on a 2,000 calorie diet.
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