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Crock Pot Triple Chocolate Bread Pudding Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 54 reviews
  • Author: Ivy
  • Prep Time: 20 minutes
  • Cook Time: 3 hours 20 minutes
  • Total Time: 3 hours 40 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Slow Cooking
  • Cuisine: American

Description

This Crock Pot Triple Chocolate Bread Pudding is a rich and comforting dessert featuring layers of day-old French bread soaked in a decadent mixture of three types of chocolate—semisweet chips, dark or milk chips, and unsweetened cocoa powder—combined with a creamy custard base. Slow-cooked to perfection in a crock pot, this pudding is warm, gooey, and perfect for sharing with family and friends.

Ingredients

Bread and Chocolate

  • 9 cups day-old cubed French bread
  • 1 cup semisweet chocolate chips
  • ½ cup dark or milk chocolate chips

Custard Mixture

  • 1 cup granulated sugar
  • ⅔ cup brown sugar
  • ½ cup unsweetened cocoa powder
  • 4 large eggs
  • 12 oz can evaporated milk
  • ½ cup half-and-half
  • 1 tablespoon vanilla extract

Instructions

  1. Prepare the Crock Pot: Lightly grease a medium (4-5 quart) crock pot to prevent the pudding from sticking.
  2. Add Bread: Place the cubed day-old French bread evenly into the crock pot.
  3. Add Chocolate Chips: Sprinkle the semisweet and dark or milk chocolate chips evenly over the bread cubes.
  4. Mix Custard: In a large bowl, whisk together the granulated sugar, brown sugar, unsweetened cocoa powder, eggs, evaporated milk, half-and-half, and vanilla extract until mostly smooth. Some small lumps from the cocoa powder are fine, but avoid large clumps.
  5. Combine: Pour the custard mixture evenly over the bread and chocolate chips in the crock pot. Gently press the bread down so it absorbs the custard well.
  6. Cover with Towel: Place a thin cotton towel over the top of the slow cooker to catch excess moisture which prevents condensation dripping onto the pudding.
  7. Cook Slowly: Cover the crock pot with the lid and cook on low heat for about 3 to 3 ½ hours, until the pudding is set and the chocolate is melted and gooey.

Notes

  • The recipe uses day-old bread to better absorb the custard without becoming overly mushy.
  • Adjust cooking time slightly if your crock pot runs hot or cool.
  • You can use either dark or milk chocolate chips based on your preference.
  • Ensure the cotton towel used is clean and thin to avoid fibers getting into the pudding.
  • This dessert is best served warm, optionally with a scoop of vanilla ice cream or a drizzle of caramel sauce.

Find it online: https://ivysrecipes.com/crock-pot-triple-chocolate-bread-pudding-recipe/