Slow Cooker Chocolate Bread Pudding

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A decadent dessert featuring soft bread cubes soaked in a rich chocolate custard, baked to golden perfection in the slow cooker. This american-inspired desserts ready in about 260 minutes layers cut into 1-inch cubes day-old bread, milk, heavy cream into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 425 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (9 ratings) Prep: 20 min Cook: 240 min Serves 6 American cuisine 425 cal/serving
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Ingredients

Instructions

  1. Step 1: Place bread cubes in the bottom of a greased 3-quart slow cooker. Sprinkle 1/2 cup chocolate chips evenly over the bread.
  2. Step 2: Whisk together 2 cups milk, 1/2 cup heavy cream, 1/2 cup granulated sugar, 3 large eggs, 1 tsp vanilla extract, 1/4 cup unsweetened cocoa powder, and 1/4 tsp salt in a large bowl until smooth and well combined.
  3. Step 3: Pour the custard mixture evenly over the bread and chocolate chips in the slow cooker, pressing down gently to submerge the bread. Sprinkle remaining 1/2 cup chocolate chips and 1/4 cup chopped walnuts (if using) on top.
  4. Step 4: Cover with lid and cook on low for 3-4 hours, or until the center is set and a knife inserted comes out clean. Let rest for 15 minutes before serving warm.

Equipment for this recipe

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Frequently asked questions

How long does Slow Cooker Chocolate Bread Pudding take to make?

Total time is about 260 minutes (20 min prep + 240 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Slow Cooker Chocolate Bread Pudding?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Slow Cooker Chocolate Bread Pudding?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow Cooker Chocolate Bread Pudding for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow Cooker Chocolate Bread Pudding?

American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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