Slow Cooker Chocolate Bread Pudding recipe

Indulgent slow cooker chocolate bread pudding transforms stale bread into a rich, custardy dessert with gooey melted chocolate chips and warm vanilla notes. This effortless crockpot treat delivers deep chocolate flavor and comforting texture—perfect for cozy nights, holidays, or when you crave a hands-off sweet indulgence without turning on the oven.

Why You’ll Love This recipe

You’ll fall head over heels for this Slow Cooker Chocolate Bread Pudding because it’s ridiculously easy yet feels like a gourmet dessert. The slow cooker does all the heavy lifting—no water bath, no constant oven monitoring, and no risk of burning.

Stale or day-old bread soaks up a luscious custard infused with real chocolate, creating that dreamy contrast of crispy edges and ultra-soft, pudding-like centers loaded with melty chocolate pockets in every bite. It fills your home with an irresistible aroma that screams comfort and warmth.

It’s forgiving (great for using up leftover bread), endlessly customizable, and perfect for feeding a crowd without stress. Whether you’re a beginner cook or a busy parent, this recipe delivers maximum wow-factor with minimal effort—ideal for potlucks, family gatherings, chilly evenings, or simply treating yourself to chocolate heaven.

Yield: 10 servings

Slow Cooker Chocolate Bread Pudding recipe

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Rich, gooey slow cooker chocolate bread pudding—easy, decadent dessert with melty chocolate and custardy texture.

Prep Time 15 minutes

Cook Time 3 hours

Additional Time 15 minutes

Total Time 3 hours 30 minutes

Ingredients

• 8 cups (about 1 large loaf) day-old or slightly stale bread, cubed (French, challah, or brioche preferred)
• 1 cup semi-sweet chocolate chips (plus extra for topping if desired)
• 4 large eggs
• 2½ cups whole milk
• ¾ cup granulated sugar
• ¼ cup unsalted butter, melted
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• Optional: ½ cup chopped nuts or raisins

Instructions

1. Get your slow cooker ready — Generously spray the inside of your 5–6 quart slow cooker with non-stick cooking spray or rub it with a little butter. This prevents any sticky disasters and makes serving a breeze!
2. Load up the bread — Toss those beautiful bread cubes right into the greased slow cooker. Spread them out evenly so every piece gets its fair share of chocolate love.
3. Scatter the chocolate magic — Sprinkle the chocolate chips generously over the bread cubes. Want extra pockets of gooey goodness? Add a few more on top later!
4. Whisk up the dreamy custard — In a large mixing bowl, crack in the eggs and give them a quick whisk. Pour in the milk, melted butter, sugar, vanilla, cinnamon, nutmeg, and salt. Whisk everything together until silky smooth and fully combined—your kitchen will already smell amazing!
5. Pour with love — Slowly and evenly pour the custard mixture all over the bread and chocolate chips. Gently press down with a spatula so every cube gets soaked—don’t worry if it looks like a lot of liquid; the bread will drink it up beautifully.
6. Optional flavor boost — If you’re adding nuts, raisins, or extra chips, sprinkle them on now and give a light stir to distribute.
7. Cover and slow-cook — Pop the lid on and cook on LOW for 2½ to 3 hours (or HIGH for 1¼ to 1½ hours). The pudding is done when the edges are set, the center is just barely jiggly, and a knife inserted comes out mostly clean with a few moist crumbs.
8. Rest for perfection — Turn off the slow cooker and let the pudding rest with the lid on for 15 minutes. This step helps it firm up slightly and makes slicing or scooping so much easier.
9. Serve it up warm — Scoop generous portions into bowls while it’s still warm and melty. Top with vanilla ice cream, whipped cream, a drizzle of chocolate sauce, or a dusting of powdered sugar—pure bliss!
10. Enjoy every bite — Dig in and savor the rich chocolate, soft custard-soaked bread, and that irresistible cozy vibe. Leftovers? They reheat beautifully for round two!

Notes

• Cooking time varies by slow cooker model—start checking at the lower end to avoid overcooking.
• For a crispier top, remove the lid for the last 20–30 minutes of cooking (if your model allows).
• This recipe shines with slightly stale bread—perfect way to rescue leftovers!

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 832Total Fat 23gSaturated Fat 11gUnsaturated Fat 12gCholesterol 95mgSodium 1104mgCarbohydrates 139gFiber 7gSugar 47gProtein 23g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

• Use slightly stale or toasted bread—it absorbs the custard better without becoming mushy.
• Lightly grease the slow cooker insert with butter or non-stick spray to prevent sticking and make cleanup effortless.
• For extra richness, replace half the milk with heavy cream or half-and-half.
• Stir the mixture gently halfway through cooking if your slow cooker has hot spots.
• Avoid overcooking—check at the minimum time; the center should be just set but still slightly jiggly like custard.
• Let it rest 15–20 minutes after cooking for cleaner slices and better flavor development.
• Serve warm for gooey chocolate; chilled is delicious too with a firmer texture.
• Place a paper towel under the lid to absorb excess moisture and prevent a soggy top.

Ingredients Notes

Day-old or slightly stale bread (French, challah, brioche, or white bread works best) provides the ideal structure—fresh bread can turn mushy, while very dry bread soaks up more custard for richer results. Semi-sweet or bittersweet chocolate chips give balanced sweetness and intense chocolate flavor without making it overly sugary; milk chocolate makes it sweeter and milder.

Whole milk creates the creamiest custard, though 2% works in a pinch—avoid skim milk as it lacks richness. Large eggs act as the binding agent for that classic pudding texture. Granulated sugar sweetens while brown sugar adds subtle caramel notes.

Vanilla extract enhances all the flavors. A touch of cinnamon and nutmeg brings cozy warmth that pairs beautifully with chocolate. Butter adds silkiness and helps with browning on the edges. Optional add-ins like raisins, nuts, or a pinch of salt elevate complexity.

Variations and Substitutions

Turn this into triple chocolate bliss by mixing in white chocolate chips and cocoa powder (2–3 tbsp) with the custard. For nut lovers, fold in ½–¾ cup chopped pecans, walnuts, or hazelnuts before cooking. Add dried cherries, cranberries, or raisins (½ cup) for fruity contrast.

Make it mocha-style by adding 1–2 tsp instant espresso powder to the milk mixture. Use cinnamon swirl or chocolate chip bread for built-in flavor.

Dairy-free? Swap milk for full-fat coconut milk or almond milk and use vegan chocolate chips and egg replacer. Gluten-free? Choose certified gluten-free bread. For a boozy twist, stir in 2–3 tbsp Baileys, Kahlua, or bourbon into the custard. Want less sweet? Reduce sugar by ¼ cup or use dark chocolate chips. Mini slow cooker version works great—just halve everything for 2–4 servings.

Storage Options

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 30–60 seconds until warm and gooey. For longer storage, freeze in tightly wrapped portions (foil + plastic wrap or freezer bag) for up to 2 months. Thaw overnight in the fridge and reheat gently in the microwave or covered in a low oven (300°F/150°C) for 10–15 minutes. Avoid refreezing after thawing for best texture.

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