Slow-Cooked Chocolate Cappuccino Bread Pudding

Campbell's Slow-Cooked Chocolate Cappuccino Bread Pudding Recipe

Your slow-cooker is good for savory dishes, but this mouthwatering recipe proves that it's great for desserts too.  You can put it together before your guests arrive, and after dinner, a delicious dessert is ready to serve.

At a glance


20 min.


2 hr. 20 min.



Servings: 1 1/4 cups each

Cook: 2 hr.

Made With

  • Pepperidge Farm® Farmhouse™ Hearty White Bread

    Pepperidge Farm® Farmhouse™ Hearty White Bread

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What You'll Need

1 loaf (24 ounces) Pepperidge Farm® Farmhouse™ Hearty White Bread, cut into cubes (about 15 cups)
4 cups reduced fat (2%) milk
1/4 cup heavy cream
6 large eggs
1 tablespoon vanilla extract
1 cup sugar
1 cup packed light brown sugar
1/4 cup unsweetened cocoa powder
1 tablespoon instant espresso powder
8 ounces (1 cup) semi-sweet chocolate pieces

How to Make It

  • 1

    Spray the inside of a 6-quart slow cooker with vegetable cooking spray.  Place the bread cubes into the cooker.

  • 2

    Beat the milk, heavy cream, eggs and vanilla extract in a large bowl with a fork or whisk.

  • 3

    Stir the granulated sugar, brown sugar, cocoa powder and espresso powder in a medium bowl. Stir into the milk mixture.

  • 4

    Pour the milk mixture over the bread cubes.  Stir and press the bread cubes into the milk mixture to coat.  Sprinkle with the chocolate pieces.

  • 5

    Cover and cook on HIGH for 2 to 3 hours or until set.

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  • Serving Suggestion: Serve warm with whipped cream or vanilla ice cream and topped with toasted chopped almonds or pecans.
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