Slow Cooker Chocolate Bread Pudding Recipe

Ingredients

1 loaf Ecce Panis Neo Tuscan Boule, cut into inch cubes

4 eggs

1/2 cup sugar

4 cups milk

8 oz. Hershey’s Special Dark Chocolate, finely chopped

1/2 cup almonds toasted

2 teaspoons vanilla

1 teaspoon cinnamon

pinch of salt

Preparation

Line cooker. Divide bread cubes, chocolate chips and nuts in two. Layer first half in cooker, starting with bread cubes. Repeat. In large bowl,mix eggs, vanilla, milk, salt, cinnamon and sugar. Pour milk mixture over layers in cooker and cover. Cook on low 6-8 hours or until liquid is absorbed and bread pulls away from cooker walls. Serve warm or cold.