Slow-Cooked Chocolate Almond Bread Pudding with Dried Cherries
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Slow-Cooked Chocolate Almond Bread Pudding with Dried Cherries

  • Prep: 10 minutes
  • Bake: 150 minutes
  • Serves: 6

Ingredients & Directions

  • 10 slices Pepperidge Farm® White Calcium Enriched Sliced Sandwich Bread, cut into cubes (about 5 cups)
  • 1/2 cup dried cherries, chopped
  • 1/2 cup semi-sweet chocolate pieces
  • 1.75 cups milk
  • 1/2 cup sugar
  • 0.333 cup unsweetened cocoa powder
  • 1/2 teaspoon almond or vanilla extract
  • 4 egg
  • 3/4 cup sweetened whipped cream(optional)
  • 2 tablespoons sliced toasted almonds(optional)

Spray the inside of a 4 1/2-quart slow cooker with vegetable cooking spray.

Place the bread cubes into the cooker. Sprinkle with the cherries and chocolate.

Beat the milk, sugar, cocoa, almond extract and eggs in a medium bowl with a fork or whisk.  Pour over the bread mixture.  Stir and press the bread cubes into the milk mixture to coat.

Cover and cook on LOW for 2 1/2 to 3 hours or until set. Serve warm with the whipped cream and almonds, if desired.


Tip: This recipe is also delicious with white chocolate chunks instead of the semi-sweet chocolate pieces.