Chocolate Raspberry Bread Pudding
Get a taste of chocolate for breakfast, brunch or desert with this set-it-and-forget-it slow cooker bread pudding recipe courtesy of the Egg Farmers of Ontario at getcracking.ca
Total: 135 min. Prep: 15 min. Cook: 20 min.
- 4 eggs
- 2 cups milk
- ¼ cup pure maple syrup
- 1 tsp almond extract
- 8 cups 1-inch (2.5 cm) cubed
whole wheat bread, divided
- 1 pkg (8oz/225g) semisweet chocolate,
- chopped and divided
- 1 cup fresh raspberries, divided
- ¼ cup sliced almonds, toasted (optional)
- additional pure maple syrup to taste
In a large bowl, whisk together eggs, milk, ¼ cup (60 mL) ¼ cup maple syrup and almond extract.
Add 4 cups (1 L) of the bread to 6-quart (6 L) slow cooker. Scatter ½ cup (125 mL) of the chocolate and ½ cup (125 mL) of the raspberries. Repeat with remaining ingredients. Pour egg mixture over bread and gently press down to absorb liquid. Top with almonds, if using.
Cook on high for 2 hours or until egg mixture is set and chocolate has softened. Serve warm with maple syrup.
Tip: Elevate the flavours and presentation and serve pudding with a scoop of vanilla ice cream or a dollop of whipped cream.