dessert - Slow Cooker Chocolate Bread Pudding with Cranberries

By tinathorn

Ingredients

• 7 cups stale/dry bread, cut into large cubes - crusts removed
• 50 gr margarine or butter
• 100 gr dark chocolate, cut into pieces
• 70 gr milk chocolate, cut into pieces
• 3 Tbs cocoa powder
• 1 tsp instant espresso powder
• 5 Tbs sugar
• 1 1/2 cups evaporated milk
• 1/2 cup fresh milk
• 1 tsp vanilla extract
• 1/4 tsp salt
• 3 eggs
• 4 Tbs dried cranberries (optional)

Details

Servings 1
Adapted from thefoodiecorner.gr

Preparation

Step 1

pop the bread cubes into the slow cooker insert.

in a large bowl melt the butter and chocolates in the microwave in 20 second intervals mixing in between. add the cocoa and espresso powder to the hot mixture and whisk to incorporate. add the sugar, milk, vanilla extract and salt and mix well. add the eggs and beat till smooth. stir in the cranberries and pour the mixture over the bread cubes. squeeze/press the bread down so that it gets covered in the custard, and let it soak up as much of it as possible. cover and cook on low for 3 hours or until the pudding rises and the liquids have mostly been absorbed. a knife inserted in the centre should come out clean.

serve warm with cream or ice cream