This recipe for chocolate bread pudding is cooked in the crockpot. No need to heat your kitchen up on warm days.
Trivia: According to Wikipedia, a bread pudding is popular in many cultures and goes by various names.
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Recipe for Chocolate Bread Pudding from the Crockpot or Slow Cooker
This recipe makes six or eight servings, depending on size.
6 cups bread, day old and cut into cubes
1 1/2 cups of semisweet chocolate chips
1 cup fresh raspberries or other berries
1/2 cup whipping cream
1/2 cup of milk
1/4 cup sugar
1 teaspoon of vanilla extract
Grease the crock of your slow cooker. Insert one half of the bread, chocolate chips and berries. Repeat these layers, using the remaining bread, chocolate and berries.
In a separate bowl, beat the eggs and add the cream, milk, sugar and vanilla. Beat, and then pour over the layers in the crockpot.
Replace the cover on the slow cooker and cook on high for two to two and a half hours. The pudding is done when a cooking thermometer inserted in the middle registers 160°F. The Polder Original Cooking All-In-One Timer/Thermometer is an example of the type of cooking thermometer that works well.
Turn off heat. Allow the chocolate bread pudding to stand for an additional five or ten minutes. Serve with whipped cream and additional raspberries if desired.