Chocolate-Walnut Bread Pudding

Freshly brewed coffee is essential for this pudding's rich and decadent sauce. No fresh java at home? Swing by your local coffeehouse for a cup of their darkest brew.

Chocolate-Walnut Bread Pudding
Photo: Jason Donnelly
Prep Time:
20 mins
Stand Time:
15 mins
Slow Cook Time:
2 hrs 30 mins
Cool Time:
30 mins
Total Time:
20 mins


  • Nonstick cooking spray

  • 3 cup milk

  • ¾ cup semisweet chocolate pieces

  • ¾ cup presweetened cocoa powder

  • 3 eggs, lightly beaten

  • 5 cup cubed Hawaiian sweet bread or cinnamon-swirl bread (no raisins), dried*

  • ½ cup chopped walnuts

  • 1 recipe Coffee-Cream Sauce

Coffee-Cream Sauce

  • ¼ cup sugar

  • 2 teaspoon cornstarch

  • ½ cup whipping cream

  • ¼ cup freshly brewed strong coffee

  • ¼ cup coffee liqueur or water


  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.

Coffee-Cream Sauce

  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.

To cube and dry bread, preheat oven to 300°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.

Nutrition Facts (per serving)

360 Calories
12g Fat
62g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 360
% Daily Value *
Total Fat 12g 15%
Saturated Fat 6g 30%
Cholesterol 95mg 32%
Sodium 214mg 9%
Total Carbohydrate 62g 23%
Total Sugars 32g
Protein 9g
Vitamin C 1.2mg 6%
Calcium 151.5mg 12%
Iron 2.7mg 15%
Potassium 453mg 10%
Folate, total 16.1mcg
Vitamin B-12 0.5mcg
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.

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