Slow Cooked Chocolate & Coffee Bread Pudding

Cook time

2 hours




  • 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


  • 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® Sear & Slow CHP700
    Crock-Pot® Choose-a-Crock One Pot Cooker CHP600
    Crock-Pot® Digital Hinged Lid One Pot Cooker CHP550
    Crock-Pot® Traditional CHP200

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