Crock Pot Chocolate Bread Pudding
By (Published: )
Perfect for holiday entertaining!
Prep Time Cooking Time Servings
6 people
Ingredients:
  • 1 tbsp solid coconut oil
  • 2 cups unsweetened cashew milk
  • 2 cups vegan chocolate chips
  • 4 cups white breasd, cubed
  • 1/2 cups chopped pecans (optional)
  • 3/4 cup coconut or brown sugar

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Directions:

  1. Lightly grease the insert of the crock pot with a tiny bit of the coconut oil. Heat 1 ½ cups of the cashew milk in a saucepan until it is hot but not yet boiling. Take the pan off the heat and stir in 1 ¾ cups of the chocolate chips. Stir until the chips are melted, then set aside.

  2. Spread the cubed bread in the crock pot. Sprinkle with the nuts, if using, and the remaining ¼ cup of chocolate chips.

  3. In a small saucepan heat the remaining ½ cup cashew milk. Add the sugar, cocoa, salt, and vanilla, stirring to dissolve, about 2 minutes. Combine the cocoa mixture with the chocolate chip mixture, then pour it all over the bread in the slow cooker.
  4. Press the bread cubes down so that they are submerged in the chocolate mixture. Dot the top of the bread pudding with bits of the remaining coconut oil. Cover and cook on low until a tester inserted in the center comes out clean, about 3 hours.

  5. Remove the lid, turn off the cooker, and let stand for at least 15 minutes before serving. Serve warm with vegan ice cream or Cocowhip.

Suitable for these diets:

Vegetarian Vegan

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