• 1/2 c. dried cherries or cranberries
  • 3 T. brandy or bourbon or apple cider
  • 3 oz. chocolate, white, bar
  • 2 T. butter
  • 6 c. bread, stale French, cubed
  • 4 eggs
  • 1/3 c. sugar
  • 1 c. light cream
  • 1 tsp. vanilla

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Slow Cooker White Chocolate Bread Pudding is a decadent dessert. So delicious, and I often call it my guilty pleasure!

  1. Be sure all pits are removed from the cherries.
  2. Combine dried fruit with brandy (or bourbon or apple cider) in a microwave bowl and microwave on High for 30 seconds. Remove and let stand for 30 minutes to cool.
  3. Chop the white chocolate fine.
  4. Drain the dried fruit.
  5. In a 3 1/2 quart slow cooker, butter the crock generously or spray with nonstick baking spray containing flour.
  6. Cover the bottom of the buttered crock with half of the bread cubes, scatter with half of the drained cherries and chopped chocolate.
  7. Layer remaining bread cubes and top with the rest of the cherries and chocolate.
  8. In a seperate bowl, whisk eggs and sugar until smooth; then whisk in the half-and-half and vanilla until blended.
  9. Pour egg mixture carefully over the bread mixture, pressing gently down on bread to cover.
  10. Cover. Crock on High for 1 3/4 hours, DO NOT lift lid, until set and puffed.

Serve warm or at room temperature, plain or with whipped topping or ice cream!

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”

XOXO,

Jenn

Slow Cooker White Chocolate Bread Pudding

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