Slow Cooker Chocolate-Mandarin Bread Pudding

2020-08-08
  • Yield: 8
  • Servings: 8
  • Prep Time: 10m
  • Cook Time: 4:00 h
  • Ready In: 4:10 h

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Nutritional Info

This information is per serving.

  • Calories

    2,757.7
  • Carbohydrates

    310.2 g
  • Cholesterol

    563.0 mg
  • Fat

    167.4 g
  • Fiber

    15.8 g
  • Protein

    37.8 g
  • Saturated Fat

    98.9 g
  • Serving Size

    1
  • Sodium

    965.1 mg
  • Sugar

    228.3 g
  • Trans Fat

    51.6 g
  • Unsaturated Fat

    7.3 g
  • Potassium

    1,490.8 mg
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Slow cooker chocolate-mandarin bread pudding. This decadent and comforting dessert is rich and velvety with a hint of citrus. Served warm, it’s perfect for chilly winter days.

Slow Cooker Chocolate-Mandarin Bread Pudding

Ingredients

  • 6 cups (1.5 kg) day-old-whole-wheat bread, cut into cubes
  • 11 oz (330g) can Mandarin oranges, drained and halved
  • 12 oz (360 g) can reduced-fat evaporated milk
  • 1 ½ cups (370 g) brown sugar
  • 1 large egg, beaten
  • 1 cup (250 g) unsweetened cocoa

Method

Step 1

Lightly grease slow cooker with nonstick cooking spray. Toss bread and Mandarin oranges in a slow cooker.

Step 2

In a large saucepan, heat evaporated milk, brown sugar, and cocoa over medium-high heat, stirring until brown sugar is melted (for about 5 minutes).

Step 3

In a small mixing bowl, combine half of the brown sugar mixture and beaten egg. Whisk well. Stir egg mixture back into the saucepan.

Step 4

Pour mixture over bread and make sure bread is well covered with a mixture. Cover slow cooker and cook on high heat setting for 4 hours or until a toothpick inserted in the center of bread pudding comes out clean.

Step 5

Remove cooked chocolate-mandarin bread pudding from the slow cooker. Serve it warm.

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