Slow Cooker Chocolate-Mandarin Bread Pudding
- 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
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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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
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.
