Serve this Crock-Pot Chocolate Bread Pudding with a scoop of vanilla ice cream or whipped cream for a great family friendly dessert!
Crock-Pot Chocolate Bread Pudding
When you have leftover day-old bread that is getting stale transform it into a decadent chocolate bread pudding with this easy recipe!
Simply cut the bread (I used sliced white bread but you can use just about any day-old bread such as French bread, wheat bread, croissants, brioche, hot dog or hamburger buns, dinner rolls etc.) into cubes or tear the bread into bite sized pieces and add them to the slow cooker along with some raisins (or other fruit).
Then make up a chocolaty custard by whisking together some eggs, milk, sugar, cocoa powder and vanilla and pour it over the bread.
Cover your slow cooker and let it cook away on LOW heat for about 2 1/2 to 3 hours or until the custard is no longer runny.
When your bread pudding is done you can serve it warm right out of the slow cooker or let it cool to room temperature.
I like to serve each portion of bread pudding with a dollop of whipped cream or a scoop of a high quality vanilla bean ice cream.