Slow Cooker Triple-chocolate Bread Pudding |
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Prep Time: 0 Minutes Cook Time: 150 Minutes |
Ready In: 150 Minutes Servings: 6 |
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I just LOVE slow cooker desserts! This is a super-chocolatey modern take on the old-fashioned bread pudding. Like most slow cooker desserts, though, it is kind of high-maintenance. Note that this has to be refrigerated *before* cooking, to soak the bread. Read more . And once it's cooking you'll need to check it at 2.5 hours: It may need more time if it's been refrigerated most of the day. Ingredients:
1 1/4 cups whole milk |
12 oz bittersweet chocolate, broken into pieces |
4 to 4 1/2 cups good-qualioty day-old white bread or challah (1 medium loaf), with crusts removed |
3 large eggs |
2 large egg yolks |
3/4 cup plus 2 t sugar (can use raw sugar for the 2 t if you choose) |
1 1/2 tsp vanilla extract |
3 t dutch-process unsweetened cocoa powder |
1 1/4 cups heavy cream |
3 t cold unsalted butter, diced |
1 cup creme fraiche (recipe also posted) or sour cream |
2 t confectioners sugar |
Directions:
1. In a medium saucepan over medium heat, warm the milk just until you see bubbles forming around the edge of the pan.
2. Remove from heat, add 8 oz of the chocolate, and let stand until the chocolate has melted. Whisk until smooth.
3. Coat the slow cooker with nonstick cooking spray.
4. Put the diced bread in the cooker.
5. With a whisk or electic mixer, vigorously beat together the whole eggs and yolks, 3/4 cup granulated sugar, vanilla, and cocoa in a medium bowl until pale and thick.
6. Slowly drizzle in the warm chocolate mixture and cream.
7. Pour the chocolate mixture into the slow cooker over the bread cubes and push down the bread to moisten evenly.
8. Cover and refrigerate for 30 minutes, or up to 8 hours, to soak the bread.
9. Fold in the remaining 4 oz of broken-up chocolate. Dot with the butter and sprinkle with the remaining 2 T of raw or granulated sugar.
10. Cover and cook on HIGH until the pudding is puffed, wiggles slightly in the center, and a knife inserted in the center comes out mostly clean, 2 1/2 to 3 hours. An instant-read thermometer inserted in the center should read 190°.
11. Remove the lid and cook on HIGH another 15 minutes.
12. Turn off the cooker, cover, and let stand for at least 15 minutes before serving.
13. When ready to serve, combine the creme fraiche and confectioners sugar in a small bowl and beat until soft peaks are formed.
14. Serve the pudding with a dollop of the creme fraiche.
15. Chocolate Custard Bread Pudding with Cherries: Toss 12 pitted fresh bing cherries with the bread cubes before pouring the custard over.
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