Crock Pot Chocolate-Walnut Bread Pudding Recipe

Name: Crock Pot Chocolate-Walnut Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: nonstick cooking spray; 3 cups milk; ¾ cup semisweet chocolate piece; ¾ cup presweetened cocoa powder; 3 eggs, lightly beaten; 5 cups cubed Hawaiian sweet bread (no raisins) or 5 cups cinnamon-swirl bread, dried* (no raisins); ½ cup chopped walnuts; ½ cup heavy cream; 2 tablespoons instant espresso; ¾ cup sugar; 1 tablespoon water; 3 tablespoons butter; ¾ teaspoon salt

Servings: persons

nonstick cooking spray
3 cups milk
¾ cup semisweet chocolate piece
¾ cup presweetened cocoa powder
3 eggs, lightly beaten
5 cups cubed Hawaiian sweet bread (no raisins) or 5 cups cinnamon-swirl bread, dried* (no raisins)
½ cup chopped walnuts
½ cup heavy cream
2 tablespoons instant espresso
¾ cup sugar
1 tablespoon water
3 tablespoons butter
¾ teaspoon salt

1
Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with cooking spray; set aside.
2
In a medium saucepan heat milk over medium heat until very warm but not boiling.
3
Remove from heat.
4
Add chocolate pieces and cocoa powder (do not stir); let stand for 5 minutes.
5
Whisk until smooth; cool slightly (about 10 minutes).
6
In a large bowl whisk together the eggs and chocolate mixture.
7
Gently stir in bread cubes and walnuts.
8
Transfer bread mixture to the prepared cooker.
9
Cover and cook on low-heat setting for about 2-1/2 hours or until a knife inserted near center of pudding comes out clean (mixture will puff).
10
Remove crockery liner from cooker, if possible, or turn off cooker.
11
Cool, uncovered, for 30 minutes (pudding will fall as it cools).
12
For the sauce: In a medium bowl combine cream & coffee.
13
Whisk until coffee is dissolved completely; set aside.
14
In a saucepan over med/hi heat, combine sugar & water.
15
Bring to a boil & let cook undisturbed until it becomes amber in color (about 5 min).
16
Immediately stir in butter and remove from heat.
17
Whisk in cream & salt.
18
To serve, spoon warm pudding into dessert dishes.
19
Top each serving with Coffee-Cream Sauce.

1661

kcal

Calories

Fat

330

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: nonstick cooking spray, 3 cups milk, ¾ cup semisweet chocolate piece, ¾ cup presweetened cocoa powder, and more.

Yes, Crock Pot Chocolate-Walnut Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crock Pot Chocolate-Walnut Bread Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions