Chocolate Bread Pudding

Chocolate Bread Pudding
Servings: 6 Prep 20 mins Total Time 3 hrs


  • Nonstick cooking spray
  • 8 cups 1-inch cubed challah bread
  • 1/2 cup dried sweetened cherries or cranberries
  • 1/3 cup semisweet chocolate chips
  • 2 3/4 cups half-and-half
  • 6 large egg yolks
  • 1/2 cup Nutella
  • 1/3 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 cup whipped cream, for serving

Make It

1. Lightly coat the inside of a 4-quart slow cooker with cooking spray. Spread challah in one layer on a sheet pan; dry out in a 350 degrees F oven for about 10 minutes. Let cool.

2. Mix together challah, dried fruit, and chocolate chips in a large bowl. Transfer to slow cooker. Whisk together half-and-half, yolks, Nutella, sugar, and vanilla in the bowl until well combined. Pour over bread in slow cooker and press gently so the mixture seeps in. Cover and cook on low until set, 2 1/2 to 3 hours. Let cool 15 minutes before serving.

3. Spoon bread pudding into bowls and top with whipped cream.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 639, Fat, total (g): 13, carb. (g): 82, fiber (g): 6, sugar (g): 48, pro. (g): 15, sodium (mg): 412, Percent Daily Values are based on a 2,000 calorie diet.