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Chocolate and coffee bread pudding

A slow cooker recipe for bitter chocolate and coffee bread pudding...

★★★★☆ 1 Rating

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Recipe:
Recipe provided courtesy of Crock-Pot

Difficulty: Easy
Serves 6

Preparation

Total time: 2 Hrs 15 Mins
Preparation time: 15 Mins
Cooking time: 2 Hrs

70g unsalted butter (soft)
bread (6 thick slices)
350ml milk
2 tsp instant coffee granules (heaped)
100g bitter chocolate, finely chopped
4 eggs (medium)
55g caster sugar
1 tsp cinnamon, ground
150g sultanas
115g pecan nuts, chopped
cocoa powder (to serve)
icing sugar (to serve)
clotted cream (to serve)

Lightly oil the stoneware of your slow cooker and preheat the heating base to LOW
Spread the butter over the bread, cut into 2cm squares
Boil the milk and coffee together in a pan, turn off the heat, add the chocolate and stir to melt
Whisk the eggs together with the sugar and cinnamon in a heatproof bowl, then add the hot milk mixture, whisking all the time
Add the breadcubes, sultanas and pecans, pushing them down to soak - leave for 10 minutes
Pour into the stoneware and sit into the heating base of your slow cooker
Cover with the lid and cook on LOW for 2 hours or 1 hour on HIGH
Once cooked, remove the stoneware from the heating base, lift off the lid, and leave to cool slightly
Dust well with chocolate powder and icing sugar and serve with clotted cream

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You will need

Slow cooker

Reviews

★★★★☆ 1 Rating

Rate this recipe

Adele T(106)

★★★★☆ Rated 4 out of 5 stars.

just made this, cooked while eating dinner and was ready for afters. beautiful. made a really nice, simple desert which me and over half enjoyed muchly :)

Reviewed on 06/04/15