Slow Cooker Chocolate Pecan Bread Pudding
- Prep Time: 25 minutes
- Cook Time: 2 hours
- Servings: 10
- Course: Dessert
On cold winter nights, nothing warms the soul more than a delicious bread pudding.
Reynolds Kitchens® Tips
Reynolds Kitchens tip
Don’t let your bones get cold with this Slow Cooker Chocolate Pecan Bread Pudding! Use Reynolds Kitchens® Slow Cooker Liners to save time on cleanup.
Ingredients
- 1 loaf (16 ounces) Italian bread, cubed
- 6 large eggs, lightly beaten
- 3 cups whole milk
- 1 1/2 cups packed light brown sugar
- 8 ounces semisweet chocolate, grated or finely chopped
- 1/2 cup chopped pecans
- 1/2 cup dried sweetened cranberries
- 1/4 cup heavy cream
- 1/4 cup cocoa powder
- 1 tablespoon vanilla extract
- 1 1/2 teaspoon cinnamon
- Whipped topping (optional)
- Reynolds Kitchens® Slow Cooker Liner
Directions
Step 1
Line a 5-to 6-quart slow cooker with a Reynolds Kitchens® Slow Cooker Liner. Open slow cooker liner and place it inside a slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
Step 2
Whisk together eggs, milk, cream, sugar, pecans, cranberries, cocoa powder, vanilla, and cinnamon in a large bowl.
Step 3
Stir in chocolate and bread and let it sit for five minutes.
Step 4
Pour mixture into a lined slow cooker and cover. Cook for 2 to 3 hours on high or 4 to 6 hours on low, until center temperature reaches 160°F and a toothpick inserted in center comes out clean.
Step 5
Carefully remove lid to allow steam to escape. Let sit with lid off for 10 minutes before serving.
Step 6
Serve directly from slow cooker liner using a wooden or plastic utensil. Do not lift or transport liner with food inside. Cool slow cooker completely; remove empty liner and toss.
Step 7
Serve warm with whipped topping.
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