Save on Pinterest

Chocolate Bread Pudding with Raspberries

Total Time

Prep: 10 min. Cook: 2-1/4 hours


8 servings

I love chocolate and I love berries, so I was thrilled to find a recipe that combines the two. I like to use egg bread when making this dessert. While it cooks in the slow cooker, I can tend to other things. —Becky Foster, Union, Oregon
Chocolate Bread Pudding with Raspberries Recipe photo by Taste of Home


  • 6 cups cubed day-old bread (3/4-inch cubes)
  • 1-1/2 cups semisweet chocolate chips
  • 1 cup fresh raspberries
  • 4 large eggs
  • 1/2 cup heavy whipping cream
  • 1/2 cup milk
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • Optional: Whipped cream and additional raspberries


  1. In a greased 3-qt. slow cooker, layer half of the bread cubes, chocolate chips and raspberries. Repeat layers. In a bowl, whisk the eggs, cream, milk, sugar and vanilla. Pour over bread mixture.
  2. Cover and cook on high 2-1/4 to 2-1/2 hours or until a thermometer reads 160°. Let stand 5-10 minutes. If desired, serve with whipped cream and additional raspberries.

Nutrition Facts

1 cup: 352 calories, 19g fat (10g saturated fat), 129mg cholesterol, 189mg sodium, 42g carbohydrate (27g sugars, 4g fiber), 8g protein.

Recommended Video