Slow Cooker Chocolate-Mandarin Bread Pudding2020-08-08
- Cuisine: Canadian
- Course: Breakfast, Dessert
- Skill Level: Easy
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- Yield: 8
- Servings: 8
- Prep Time: 10m
- Cook Time: 4:00 h
- Ready In: 4:10 h
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This information is per serving.
Saturated Fat98.9 g
Trans Fat51.6 g
Unsaturated Fat7.3 g
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
- 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
Lightly grease slow cooker with nonstick cooking spray. Toss bread and Mandarin oranges in a slow cooker.
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).
In a small mixing bowl, combine half of the brown sugar mixture and beaten egg. Whisk well. Stir egg mixture back into the saucepan.
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.
Remove cooked chocolate-mandarin bread pudding from the slow cooker. Serve it warm.