After a filling meal there is always a little room left for a decadent dessert. Try this Slow Cooker dessert recipe that is all about a delightful, fudge chocolate cake. Top it with the warm coffee-cream sauce to round this yummy dish up. What a great way to finish a meal!

Slow Cooker Dessert: Chocolate Walnut Bread Pudding

Image via: BHG

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Slow Cooker Dessert: Chocolate Walnut Bread Pudding Recipe

Ingredients for the Bread Pudding

(serves about 8)

1. Nonstick cooking spray
2. 3 cups milk
3. ¾ cup semisweet chocolate pieces
4. ¾ cup presweetened cocoa powder
5. 3 eggs, lightly beaten
6. 5 cups cubed Hawaiian sweet bread or cinnamon-swirl bread (no raisins), dried
7. ½ cup chopped walnuts

Ingredients for the Coffee-Cream Sauce

1. ¼ cup sugar
2. 2 teaspoons cornstarch
3. ½ cup whipping cream
4. ¼ cup freshly brewed strong coffee
5. ¼ cup coffee liqueur or water

Image via: Table For Seven

Directions

1. If you want to cube and dry bread, just preheat the oven to 300 degrees F. Cut 1/2-inch bread slices into 1/2-inch cubes. Now simply spread the bread cubes in a single layer in a 15-1/2×10-1/2×1-inch baking pan. Bake, uncovered, for 10 to 15 minutes or until cubes are dry, stirring twice. Allow to cool. The cubes continue to dry and crisp as they cool.
2. For the dessert, coat the inside of a 3-1/2- or 4-quart slow cooker with cooking spray and set aside.
3. In medium saucepan, heat the milk over medium heat until it becomes very warm but not boiling. Remove the milk from heat. Add the chocolate pieces and cocoa powder, but do not stir, and let stand for 5 minutes. Whisk the mixture until it is smooth. Allow it to cool slightly for about 10 minutes.
4. In a large bowl, whisk together the eggs and the chocolate mixture. Now, gently stir in the bread cubes and the walnuts. Transfer the bread mixture to the prepared cooker.
5. Cover and cook on low-heat setting for about 2-1/2 hours or until a knife inserted near center of pudding comes out clean (the mixture will puff). Remove crockery liner from cooker, if possible, or turn off cooker. Cool, uncovered, for 30 minutes. Note that the pudding will fall as it cools.
6. To make the sauce, in a medium saucepan stir together sugar and cornstarch. Add the cream, coffee, and liqueur. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more.

To serve the slow cooker dessert, spoon the warm pudding into dessert dishes. Top each serving with the Coffee-Cream Sauce.

Thank you BHG for this wonderful Slow Cooker recipe. Enjoy this mouthwatering pudding with a nice cup of coffee!

For more dessert ideas on Stagetecture, click here,

Happy Sunday Brunch Day! Is it time to eat yet? If you are like me it doesn’t matter what time of day it is – breakfast and lunch combined into Brunch is always perfect! Today Betty Crocker has a delicious take on bread pudding, but for brunch. Try this Bacon, Cheddar and Apple Bread Pudding recipe and tell me you couldn’t eat this for at least 2 weeks straight!  Let me know how you like it. For more brunch recipes – try these.

Bacon Cheddar & Apple Bread Pudding 

Image via: Heather & Light

Ingredients

3 tablespoons butter or margarine
3 medium Granny Smith apples, peeled and coarsely chopped (3 cups)
3 tablespoons packed brown sugar
4 cups cubed firm bread
1 pound bacon, cooked and chopped
2 cups shredded sharp Cheddar cheese (8 ounces)
2 1/2 cups milk
1 teaspoon ground mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
5 eggs

Image via: Betty Crocker

Directions

1. Grease 2-quart casserole. In 10-inch skillet, melt butter over medium heat. Cook apples in butter 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in brown sugar; reduce heat to low. Cook 5 to 6 minutes, stirring occasionally, until apples are tender.

2. Layer half each of the bread, bacon, apples and cheese in casserole. Repeat with remaining bread, bacon, apples and cheese.

3. Mix all remaining ingredients; pour over cheese. Cover tightly and refrigerate at least 2 hours but no longer than 24 hours.

4. Heat oven to 350ºF. Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

Want more brunch ideas on Stagetecture? Click here.