Recipes and Cooking Chocolate-Walnut Bread Pudding Be the first to rate & review! 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. 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: 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 Servings: 8 Jump to Nutrition Facts Ingredients 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 Directions Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with cooking spray; set 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 whisk together the eggs and chocolate mixture. Gently stir in bread cubes and walnuts. Transfer bread mixture to the prepared cooker. 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). To serve, spoon warm pudding into dessert dishes. Top each serving with Coffee-Cream Sauce. Coffee-Cream Sauce 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. Rate it Print Nutrition Facts (per serving) 360 Calories 12g Fat 62g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.