Warm and satisfying, this easy decadent brownie bread pudding makes the perfect cold-weather or Super Bowl dessert. Just imagine, a pool of French bread drenched in rich dark chocolate, caramel and cream with crunchy walnuts! The sumptuous chocolate flavor is further enhanced with strong, brewed coffee (no need to tell finicky eaters...it can be our little secret)!
I shared this marvelous pudding at a gathering during the recent holidays, and they loved it! I just took the cooked pudding in the slow cooker with me to the party and plugged it in when I arrived to keep it warm. We enjoyed it with large dollops of whipped cream, but it would be wonderful with ice cream too!
Who Knew Heaven...
Could Be So Sinful!
As adapted from The Gunny Sacks' recipe for Slow Cooker Chocolate Turtle Bread Pudding
Approx. 10 servings
- Butter-flavored non-stick cooking spray
- approx. 3/4 lb French bread, cut into about 1/2" cubes (approx. 8 c. of cubes)
- 1 c. 60% cacao bittersweet chocolate premium baking chips (I used Ghirardelli)
- 1/2 c. caramel bits
- 1/2 c. chopped walnuts (or pecans)*
- 1 c. granulated white sugar
- 1/2 c. packed brown sugar (I used light)
- 1/3 c. cocoa powder
- 4 large eggs, slightly beaten
- 1/2 c. strong, brewed coffee
- 1 c. half-and-half cream
- 1/2 c. milk (2% or whole...I used 2%)
- 2 tsp. pure vanilla extract
- approx. 2 TB premium caramel sauce or ice cream topping (I used salted caramel)
- approx. 2 TB premium dark chocolate sauce or ice cream topping
- about 1/4 c. chopped walnuts (or pecans)*
- Whipped Cream* or Ice Cream
- Spray an approx. 4-quart slow cooker with the non-stick cooking spray.
- Place the bread cubes into the cooker and top with the chocolate chips, caramel bits and the 1/2 c. of chopped nuts.
- In an electric mixing bowl, carefully stir together the sugars and cocoa powder on low. On medium speed, beat in the eggs, coffee, half-and-half cream, milk and vanilla until well blended.
- Slowly pour the wet mixture over the dry ingredients in the slow cooker. Stir carefully until most of the liquid has been absorbed.
- Cook on low for 3 to 4 hours, or until a knife inserted into the center comes out clean. (My pudding was done in 3 hours.)
- For a little extra flavor and embellishment, drizzle about 2 TB each of the caramel and chocolate sauces over the top of the pudding while in the cooker and sprinkle with the 1/4 c. of chopped nuts. (You don't need much garnishment, as the pudding is pretty rich without it.)
- To serve warm, keep in the cooker on warm.* If you have leftovers (what???), store in the refrigerator for up to a week. (Really, it won't last a week, if you do have leftovers!)
- Serve with whipped cream or ice cream on the side.
- Although the nuts add a flavorful crunch to the pudding, they're optional.
- For home-made whipped cream, see my Unorthodox Black Bottom Pie Shots.
- The pudding will rise almost all the way to the top of the cooker during the last hour of cooking, then sink as it cools.
- Save any leftover caramel sauce or chocolate sauce for ice cream or another dessert. (But, I didn't need to tell you that...did I?)
- This dessert is fabulous served warm, and it's also delicious at room temperature (and even cold, if you're stealing a little from the fridge;)!
- For a great take-along dessert, after it's cooked, take the pudding in the slow cooker to the get-together...then, just plug it in when you arrive and keep it on warm!
Enjoy this sinfully rich and delicious brownie bread pudding at a special gathering; or, it's so easy, just indulge with your family anytime!