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.
- 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® Slow Cooker Liner
Line a 5-to 6-quart slow cooker with a Reynolds® 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.
Whisk together eggs, milk, cream, sugar, pecans, cranberries, cocoa powder, vanilla, and cinnamon in a large bowl.
Stir in chocolate and bread and let it sit for five minutes.
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.
Carefully remove lid to allow steam to escape. Let sit with lid off for 10 minutes before serving.
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.
Serve warm with whipped topping.
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