Recipes and Cooking Chocolate Bread Pudding with Mocha "Cream" Sauce No one will guess you started with multigrain bread when you serve them a bowl of this coffee- and chocolate-flavored dessert. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on May 24, 2019 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 20 mins Slow Cook Time: 2 hrs 30 mins Cool Time: 30 mins Total Time: 20 mins Servings: 8 Jump to Nutrition Facts Ingredients Nonstick cooking spray 3 cup fat-free milk ¾ cup bittersweet or semisweet chocolate pieces ¾ cup presweetened cocoa powder ¾ cup fresh or frozen egg substitute, thawed, or 3 eggs, lightly beaten 2 tablespoon chia seeds 5 cup 1/2-inch reduced-calorie multigrain bread cubes, dried* 1 recipe Mocha "Cream" Sauce Mocha "Cream" Sauce ¼ cup sugar ¼ cup unsweetened cocoa powder 1 teaspoon cornstarch 1 5 ounce can evaporated milk ¼ cup brewed espresso or coffee 2 tablespoon coffee liqueur or brewed espresso or coffee Directions Lightly coat a 3 1/2- or 4-quart slow cooker with cooking spray. Or line the cooker with a disposable slow cooker liner and lightly coat liner with cooking spray. Set cooker aside. 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). In a large bowl combine egg substitute, chia seeds, and chocolate mixture. Gently stir in bread cubes. Transfer mixture to the prepared cooker. Cover and cook on low-heat setting about 2 1/2 hours or until a knife inserted near the center of pudding comes out clean (mixture will puff). Turn off cooker. If possible, remove crockery liner from cooker and place on a wire rack. Cool, uncovered, for 30 minutes (pudding will fall as it cools). To serve, spoon warm pudding into dessert dishes. Drizzle with Mocha "Cream" Sauce. Mocha "Cream" Sauce In a small saucepan stir together sugar, cocoa powder, and cornstarch. Add evaporated milk, espresso, and liqueur. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Serve immediately or chill before serving. Makes about 1 cup. *Tip: To dry bread cubes, preheat oven to 300°F. Spread fresh bread cubes in a single layer in a 15x10x1-inch baking pan. Bake for 10 to 15 minutes or until cubes are dry, stirring twice. Cool. Rate it Print Nutrition Facts (per serving) 326 Calories 10g Fat 51g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 326 % Daily Value * Total Fat 10g 13% Saturated Fat 5g 25% Cholesterol 7mg 2% Sodium 249mg 11% Total Carbohydrate 51g 19% Total Sugars 22g Protein 13g Vitamin C 0.4mg 2% Calcium 221mg 17% Iron 3mg 17% Potassium 377mg 8% Folate, total 48.5mcg Vitamin B-12 0.9mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.