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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Chocolate-Walnut Bread Pudding

Makes: 8 servings
Prep 20 mins Stand 15 mins Slow Cook 2 hrs 30 mins  (low) Cool 30 mins
Chocolate-Walnut Bread Pudding
  •  Nonstick cooking spray
  • 3  cups  milk
  • 3/4  cup  semisweet chocolate pieces
  • 3/4  cup  presweetened cocoa powder
  • 3  eggs, lightly beaten
  • 5  cups  cubed Hawaiian sweet bread or cinnamon-swirl bread (no raisins), dried*
  • 1/2  cup  chopped walnuts
  • 1  recipe  Coffee-Cream Sauce

1. Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with cooking spray; set aside.

2. In a medium saucepan heat milk over medium heat until very warm but not boiling. Remove from heat. Add chocolate pieces and cocoa powder (do not stir); let stand for 5 minutes. Whisk until smooth; cool slightly (about 10 minutes).

3. In a large bowl whisk together the eggs and chocolate mixture. Gently stir in bread cubes and walnuts. Transfer bread mixture to the prepared cooker.

4. Cover and cook on low-heat setting for about 2-1/2 hours or until a knife inserted near center of pudding comes out clean (mixture will puff). Remove crockery liner from cooker, if possible, or turn off cooker. Cool, uncovered, for 30 minutes (pudding will fall as it cools).

5. To serve, spoon warm pudding into dessert dishes. Top each serving with Coffee-Cream Sauce.

From the Test Kitchen
  • To cube and dry bread, preheat oven to 300 degrees F. Cut 1/2-inch bread slices into 1/2-inch cubes. Spread bread cubes in a single layer in a 15-1/2x10-1/2x1-inch baking pan. Bake, uncovered, for 10 to 15 minutes or until cubes are dry, stirring twice. Cool. (Cubes continue to dry and crisp as they cool.)
For easy cleanup:
  • Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your pudding is finished cooking, spoon it out of your slow cooker. Once the food is out of your slow cooker liner, simply dispose of the liner. Note: Do not lift or transport the disposable liner with food inside.
Coffee-Cream Sauce
  • 1/4  cup  sugar
  • 2  teaspoons  cornstarch
  • 1/2  cup  whipping cream
  • 1/4  cup  freshly brewed strong coffee
  • 1/4  cup  coffee liqueur or water

1. In a medium saucepan stir together sugar and cornstarch. Add cream, coffee, and liqueur. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Drizzle sauce over bread pudding.

Nutrition Facts (Chocolate-Walnut Bread Pudding)
  • Servings Per Recipe 8,
  • cal. (kcal) 360,
  • Fat, total (g) 12,
  • chol. (mg) 95,
  • sat. fat (g) 6,
  • carb. (g) 62,
  • Monounsaturated fat (g) 3,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 4,
  • sugar (g) 32,
  • pro. (g) 9,
  • vit. A (IU) 389,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 16,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 214,
  • Potassium (mg) 453,
  • calcium (mg) 151,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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