Chocolate Bread Pudding

By luvmybuttonsnbows

PREP:
25 minutes
COOK:
Low 4 hours, High 2 hours
STAND:
30 minutes
MAKES:
6 servings
SLOW COOKER:
3 1/2- to 5-quart

Ingredients

• 1 1/2 cups half-and-half or light cream
• 2 ounces unsweetened chocolate, coarsely chopped
• Nonstick cooking spray
• 2 beaten eggs
• 1/2 cup sugar
• 3/4 teaspoon ground cinnamon
• 3 cups bread cubes (about 4 slices)
• 1 cup sweetened whipped cream
• 1/4 cup chopped nuts

Preparation

Step 1

In a small saucepan combine half-and-half and chocolate; heat and stir until chocolate is melted. Cool slightly. Lightly coat a 1-quart souffle dish and a 12-inch square of heavy foil with nonstick cooking spray.
In a medium mixing bowl whisk together eggs, sugar, and cinnamon. Whisk in cream mixture. Gently stir in bread cubes. Pour into prepared dish. Cover the dish tightly with foil, sprayed side down.
Tear off two 18x6-inch pieces of heavy foil. Fold each piece in thirds lengthwise. Crisscross the strips and place the souffle dish in the center. Bring up foil strips, lift the ends of the strips, and transfer the dish and foil to a 3 1/2- to 5-quart slow cooker (leaving foil strips under dish). Pour warm water around the dish in the cooker to a depth of 2 inches.
Cover; cook on low-heat setting for about 4 hours or on high-heat setting for about 2 hours or until a knife inserted near the center comes out clean.
Using foil strips, carefully lift dish out of cooker. Let stand 30 to 45 minutes (pudding will fall as it cools). Serve bread pudding warm with a tablespoon of whipped cream and sprinkle of nuts.