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Chocolate Cappuccino Bread Pudding

By: Campbell's Kitchen
Chocolate Cappuccino Bread Pudding
This image courtesy of campbellskitchen.com

This Chocolate Cappuccino Bread Pudding recipe proves that slow cookers are great tools for desserts. Put this dish together before dinner. After you've finished your meal, a delicious slow cooker bread pudding will be ready to serve. Cocoa powder and instant espresso powder give this easy dessert recipe its chocolate and cappuccino flavor. Heavy cream and milk add moisture to it. Top your bread pudding with whipped cream or ice cream. Serve it with coffee or milk for a delightful dessert.

Serves12

Preparation Time20 min

Slow Cooker Time HIGH3 hr

Cooking Vessel Size6-quart slow cooker

Ingredients

  • 1 loaf Pepperidge Farm Farmhouse Hearty White Bread, cut into cubes
  • 4 cups milk
  • 1/4 cup heavy cream
  • 6 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 tablespoon instant espresso powder
  • 1 cup semi-sweet chocolate pieces
  • vegetable cooking spray

Instructions

  1. Spray the inside of a 6-quart slow cooker with the cooking spray. Place the bread cubes into the cooker.

  2. Beat the milk, heavy cream, eggs and vanilla extract in a large bowl with a fork or whisk.

  3. Stir the granulated sugar, brown sugar, cocoa powder and espresso powder in a medium bowl. Stir into the milk mixture.

  4. Pour the milk mixture over the bread cubes. Stir and press the bread cubes into the milk mixture to coat. Sprinkle with the chocolate pieces.

  5. Cover and cook on HIGH for 2 to 3 hours or until set.

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