Slow cooked ooey gooey goodness

I love cooking in a crockpot. Veggies. Stews. You know: crockpot food.

But recently, while wandering around on the Internet, I found a website that featured crockpot desserts. 

Really?

It had never really occurred to me to make dessert in a slow cooker. I don't know why not. I had used the pot to heat fruit for jellies in a jam, but I never thought to make dessert there.

I thought the process might work well for a bread pudding, so I did a search and found one for CHOCOLATE bread pudding at Better Homes and Gardens' website. Oh yummy. 

Now, I'm not eating such sweet treats at the moment, but certainly some others around me have not taken such a pledge.

So it was experiment time. Ooooey gooooey and sticky, this was not a regular science project - with delicious results.

Give it a try on a cold afternoon and you'll have a delish dish for after dinner.

Crockpot Chocolate Bread Pudding

Nonstick cooking spray

1 1/2 cups of milk

1/2 cup of semisweet chocolate chips

1/2 cup of presweetened cocoa powder

2 eggs, lightly beaten

2 1/2 cups of cubed sweet bread, dried in the oven

• ·     Lightly coat the inside of a small slow cooker with cooking spray and set it aside.
• ·     In a medium saucepan, heat the milk over medium heat until it's very warm but not boiling. Remove the pan from the heat. Add the chocolate chips and the cocoa powder, but do not stir the chocolate together - just let it stand for 5 minutes.
•     After it has sat and begun to melt, whisk it all together until it's smooth.
•      Let it all cool for about 10 minutes.
• ·     In a large bowl, whisk together the eggs and the chocolate mixture and gently stir in bread cubes. Transfer the whole chocolate bread mixture to the crock pot.
•     Put the cover on the pot and cook the bread pudding on low heat for about 2 1/2 hours.
• ·     Remove the pot from the cooker and let the pudding stand, uncovered, for 30 minutes to cool slightly before serving.