Ingredients:
5 cups cubed Hawaiian sweet bread orcinnamon-swirl bread (without raisins)
3 egg lightly beaten
3 cups milk
½ cup chopped walnuts
¾ cup semi-sweet chocolate pieces
¾ cup presweetened cocoa powder
1 recipe coffee cream sauce
Instructions:
Coat the slow cooker with cooking spray.
Heat milk in a medium saucepan over medium heat (Do not boil).
Remove from heat, add the cocoa powder and chocolate pieces.
Allow to stand for 5 minutes.
Whisk until smooth.
In a large bowl, mix the chocolate mixture with eggs.
Add the walnuts and bread cubes.
Transfer into the slow cooker.
Cover and cook for 2 ½ hours on LOW.
Turn the heat off and leave the pudding uncovered for 30 minutes.
Garnish with coffee cream sauce.
Serve.
Source:https://pintsizedbaker.com/chocolate-and-walnut-bread-pudding/
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