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Chocolate and coffee bread pudding
A slow cooker recipe for bitter chocolate and coffee bread pudding...
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Recipe:
Recipe provided courtesy of Crock-Pot
- Difficulty: Easy
- Serves 6
Preparation
- Total time
- 2 Hrs 15 Mins
- Preparation time
- 15 Mins
- Cooking time
- 2 Hrs
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70g unsalted butter (soft)
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bread (6 thick slices)
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350ml milk
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2 tsp instant coffee granules (heaped)
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100g bitter chocolate, finely chopped
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4 eggs (medium)
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55g caster sugar
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1 tsp cinnamon, ground
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150g sultanas
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115g pecan nuts, chopped
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cocoa powder (to serve)
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icing sugar (to serve)
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clotted cream (to serve)
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Lightly oil the stoneware of your slow cooker and preheat the heating base to LOW
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Spread the butter over the bread, cut into 2cm squares
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Boil the milk and coffee together in a pan, turn off the heat, add the chocolate and stir to melt
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Whisk the eggs together with the sugar and cinnamon in a heatproof bowl, then add the hot milk mixture, whisking all the time
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Add the breadcubes, sultanas and pecans, pushing them down to soak - leave for 10 minutes
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Pour into the stoneware and sit into the heating base of your slow cooker
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Cover with the lid and cook on LOW for 2 hours or 1 hour on HIGH
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Once cooked, remove the stoneware from the heating base, lift off the lid, and leave to cool slightly
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Dust well with chocolate powder and icing sugar and serve with clotted cream
You will need
Slow cooker
Reviews
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Adele T(106)
★★★★☆just made this, cooked while eating dinner and was ready for afters. beautiful. made a really nice, simple desert which me and over half enjoyed muchly :)
Reviewed on 06/04/15
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