Slow Cooked Chocolate & Coffee Bread Pudding

Cook time

2 hours

Serves

4-6

INGREDIENTS

  • 70g soft unsalted butter
  • 6 slices thick sliced bread
  • 350ml milk
  • 2 tsp instant coffee granules
  • 100g finely chopped bitter chocolate
  • 4 eggs
  • 55g castor sugar
  • 1 tsp ground cinnamon
  • 150g sultanas
  • 115g chopped pecan nuts cocoa powder, icing sugar and clotted cream, to serve

METHOD

  • Step 1Lightly oil the Crock-Pot Slow Cooker stoneware and preheat the heating base to Low. Spread the butter over the bread, then cut into 2cm squares.
  • Step 2Boil the milk and coffee together in a pan. Turn off the heat, add the chocolate and stir to melt.
  • Step 3Whisk together the eggs, sugar and cinnamon in a heatproof bowl, then add the hot milk mixture, whisking all the time. Add the bread cubes, sultanas and pecans, pushing them down to soak. Leave for 10 minutes.
  • Step 4Pour into Crock-Pot and set into the heating base. Cover with the lid and cook on LOW for 2 hours, or 1 hour on HIGH.
  • Step 5Once cooked, remove the stoneware from the heating base, lift off the lid, and leave to cool slightly.
  • Step 6Dust well with chocolate powder and icing sugar and serve with clotted cream.

Crock-Pot is a trade mark of Sunbeam Corporation.
Sunbeam Corporation PTY Limited I ACN 000 006 771