Crock-Pot Chocolate Chip Bread Pudding with Vanilla Sauce
Bread pudding is a easy to make and can be used for a breakfast entree or even a dessert item!
The Chocolate Chip Bread Pudding tastes like a cookie drizzled with vanilla sauce!
I have found that a hard crust French bread works the best for this bread pudding. Slice the French bread and then cube the pieces. I make this recipe the night before and store the crock in the refrigerator. In the morning, pull out the crock and place it in the base and allow the slow cooker to do all the work for you.
This recipe can also be cooked on the stove top. Preheat the oven to 350. Add the ingredients to a well greased 9×13 baking pan and cook for 30-35 minutes or until the middle has set. Drizzle the Vanilla Sauce over the top prior to serving.
Crock-Pot Chocolate Chip Bread Pudding with Vanilla Sauce
Ingredients
- 5 cups French Bread cubed
- 1 3/4 cups heavy whipping cream
- 4 medium Eggs
- 1 1/4 cups Granulated Sugar
- 1 1/2 teaspoon Pure Vanilla Extract
- 3/4 cup Semi-Sweet Chocolate Chips
sauce
- 1 cup heavy whipping cream
- 1 1/2 tablespoons granulate sugar
- 1 teaspoon Pure Vanilla Extract
Instructions
- Add the cubed French bread to a crock-pot casserole dish or a 6 qt slow cooker.
- In a medium mixing bowl, whisk the whipping cream, eggs, sugar, and vanilla. Pour this over the French bread and toss well.
- Allow the bread to soak up the liquid for 10-15 minutes. Toss again.
- Sprinkle the chips over the bread.
- Cover and cook on HIGH for 2 hours or until the middle has set.
- On the stove top, heat the ingredients for sauce. Drizzle the sauce on top of the bread pudding.
