Slow Cooker Cinnamon Raisin Chocolate Chip Bread Pudding ala ~DKBB~
(original recipe from chieffamilyofficer.com)
nonstick cooking spray
one pound cinnamon raisin bread, cut into 1-inch cubes
1/2 cup chocolate chips
1/4 cup raisins (optional)
1/4 cup toasted slivered almonds or your favorite nut chopped (optional)
2 teaspoons vanilla
4 cups milk
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 cup sugar
powdered sugar and caramel sauce, or cream for garnish, optional
- Coat the inside of the crock with nonstick cooking spray. Cover the bottom of the crock with half of the bread, sprinkle with two tablespoons of chocolate chips, one tablespoon of raisins, and one tablespoon of nuts. Repeat.
- In a large bowl, whisk together the eggs, vanilla, milk, salt, cinnamon and sugar. Pour the mixture over the layers of bread. Do not stir.
- Cook on low for 6 to 8 hours. The bread pudding is done when all of the liquid has been absorbed, the egg is cooked through, and the bread starts to pull away from the walls of the crock.
- Spoon a serving onto a plate and if desired, sprinkle powdered sugar and drizzle caramel sauce, or pour cream over the top.
NOTE: I am not a fan of the chocolate chips in this, though my husband certainly is. If chocolate chips in bread pudding are not your cup o' tea, leave them out of the recipe.