Chocolate Bread Pudding Recipe




 Milk2 1⁄2 Cup (40 tbs)
 Unsweetened chocolate square4 Ounce, cut into small pieces (Four 1 Ounce Squares)
 Sugar1 Cup (16 tbs)
 Vanilla extract2 Teaspoon
 Loosely packed sourdough cubes/Country bread4 Cup (64 tbs) (3/4 Inch Pieces)
 French bread4
 Whipped cream1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 7618 Calories from Fat 3032

% Daily Value*

Total Fat 341 g524.7%

Saturated Fat 79.2 g395.9%

Trans Fat 0 g

Cholesterol 856.6 mg285.5%

Sodium 7708.8 mg321.2%

Total Carbohydrates 911 g303.8%

Dietary Fiber 22.7 g90.7%

Sugars 243.7 g

Protein 208 g415.3%

Vitamin A 26.1% Vitamin C 0.53%

Calcium 97.2% Iron 158.2%

*Based on a 2000 Calorie diet


1. In a large glass bowl, combine the milk and chocolate. Heat in a microwave oven on high power about 6 minutes, stirring every 2 minutes, until the chocolate is melted and the mixture is smooth. (Or heat in a large saucepan over medium heat, stirring often.) Whisk in the eggs, sugar, and vanilla, blending until smooth. Stir in the bread cubes.
2. Place a 2 1/2-quart souffle dish in the bottom of a 5-quart electric slow cooker. Add 1 to 1 1/2 cups hot water to the cooker around the outside of the dish so that it reaches halfway up the sides of the dish. Carefully pour the chocolate-bread mixture into the souffle dish.
3. Cover and cook on the high heat setting 2 1/2 hours. (Do not cook on the low heat setting for a longer time.) Remove the lid from the cooker and cook on high 20 to 30 minutes longer, or until set. Let the pudding stand in the slow cooker until the dish is cool enough to remove.