Chocolate Bread Pudding
|Milk||2 1⁄2 Cup (40 tbs)|
|Unsweetened chocolate square||4 Ounce, cut into small pieces (Four 1 Ounce Squares)|
|Sugar||1 Cup (16 tbs)|
|Vanilla extract||2 Teaspoon|
|Loosely packed sourdough cubes/Country bread||4 Cup (64 tbs) (3/4 Inch Pieces)|
|Whipped cream||1⁄2 Cup (8 tbs)|
1. In a large glass bowl, combine the milk and chocolate. Heat in a microwave oven on high power about 6 minutes, stirring every 2 minutes, until the chocolate is melted and the mixture is smooth. (Or heat in a large saucepan over medium heat, stirring often.) Whisk in the eggs, sugar, and vanilla, blending until smooth. Stir in the bread cubes.
2. Place a 2 1/2-quart souffle dish in the bottom of a 5-quart electric slow cooker. Add 1 to 1 1/2 cups hot water to the cooker around the outside of the dish so that it reaches halfway up the sides of the dish. Carefully pour the chocolate-bread mixture into the souffle dish.
3. Cover and cook on the high heat setting 2 1/2 hours. (Do not cook on the low heat setting for a longer time.) Remove the lid from the cooker and cook on high 20 to 30 minutes longer, or until set. Let the pudding stand in the slow cooker until the dish is cool enough to remove.