Crock-Pot Chocolate Bread Pudding Recipe


  • 12 Slices White Bread (Cubed Or Torn Into Pieces)
  • ½ Cup Raisins ((See Note))
  • ½ Cup Semi-Sweet Chocolate Chips
  • 4 Large Eggs
  • 1 ¾ Cups Milk
  • ½ Cup Granulated Sugar
  •  Cup Unsweetened Cocoa Powder
  • 1 Teaspoon Pure Vanilla Extract


  • Grease the bottom and sides of a 5 quart or larger slow cooker OR a 3.5 quart casserole slow cooker with butter or non-stick cooking spray to prevent sticking.
  • Add bread cubes, raisins and chocolate chips to the slow cooker.
  • In a medium mixing bowl, whisk together the eggs, milk, sugar, cocoa powder and vanilla extract until smooth and well combined.
  • Pour egg mixture over the bread mixture in the slow cooker and gently toss to ensure all bread is covered in the egg mixture.
  • Cover and cook on LOW for 2.5 to 3 hours.


If you are not a fan of raisins you can either omit them or substitute other dried fruit such as dried cherries, strawberries or cranberries. You can even add in a cup or two of fresh fruit.


Calories: 461kcal | Carbohydrates: 84g | Protein: 13g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 112mg | Sodium: 412mg | Potassium: 508mg | Fiber: 6g | Sugar: 49g | Vitamin A: 250IU | Vitamin C: 0.8mg | Calcium: 210mg | Iron: 4.5mg