Slow Cooker Chocolate Bourbon Bread Pudding Step-by-step instructions

Before you start

Before starting, grease the slow cooker insert with butter or nonstick spray. Tear the croissants into chunks and measure the chocolate chunks.

Crack the eggs into a large bowl and whisk with the heavy cream, brown sugar, bourbon, and vanilla bean seeds. Have the anglaise sauce ready for serving. Let the croissants sit with the custard for 10 minutes before cooking to ensure even absorption.

Instructions

Prep and Soak

1. 1Prep the Crockpot and Tear the Croissants
   Grease the inside of a 6-quart slow cooker with butter or nonstick spray. Tear the 8 butter croissants into rough 2-inch pieces and place them evenly in the slow cooker. Scatter the 1 1/2 cups of dark chocolate chunks over the croissant pieces, tucking some between the layers so the chocolate melts throughout.
   Look for The croissants fill the pot loosely, with chocolate chunks nestled in the crevices.
   Tip Use stale or day-old croissants for better absorption of the custard.
2. 2Whisk the Bourbon Custard
   In a large mixing bowl, whisk together the 5 large eggs, 2 cups heavy cream, 1/2 cup packed brown sugar, 1/4 cup bourbon, and the seeds scraped from 1 vanilla bean. Whisk until the sugar is fully dissolved and the mixture is smooth and slightly thickened.
   Look for The custard is a uniform, pale tan color with vanilla specks.
   Tip Whisk thoroughly to ensure the sugar dissolves, preventing a gritty texture.

The croissants are torn and layered with chocolate, and the custard is whisked until smooth. The croissants have absorbed most of the custard and look plump and moist. The chocolate chunks are visible throughout the mixture. The slow cooker is ready to go.

Slow Cook

3. 3Pour the Custard Over the Croissants
   Pour the custard evenly over the croissant and chocolate mixture. Use a spatula to gently press the croissants down so they absorb the custard. Let the mixture sit for 10 minutes to allow the bread to soak up the liquid.
   Look for The croissants have absorbed most of the custard and look plump.
   Tip Pressing gently ensures every piece is saturated without crushing the bread.
4. 4Slow Cook on Low
   Cover the slow cooker with the lid and set it to LOW. Cook for 2 1/2 hours, without lifting the lid during the first 2 hours. The pudding is done when the edges are set, the top is golden and slightly crisp, and the center is moist but not liquid.
   Look for The top is puffed and golden, and the chocolate is melted and glossy.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Resist the urge to peek; lifting the lid lets out steam and slows cooking.

After 2 1/2 hours on low, the pudding is puffed and golden on top. The edges are set, and the center is moist but not liquid. The aroma of bourbon and chocolate fills the kitchen. The chocolate chunks have melted into glossy pools.

Rest and Serve

5. 5Let It Rest and Serve
   Turn off the slow cooker and let the bread pudding rest for 5 minutes. Scoop generous portions into bowls. Spoon warm bourbon vanilla bean anglaise sauce over the top and serve immediately.
   Look for The pudding is tender, with chocolate oozing from each spoonful.
   Tip Serve warm for the best texture and flavor.

The pudding has rested for 5 minutes and is warm and fragrant. Scooping into bowls reveals a tender, custardy interior with streaks of melted chocolate. The anglaise sauce is warm and ready to drizzle over each serving.

Common mistakes

A common mistake is lifting the lid during cooking, which releases steam and lowers the temperature, leading to undercooked pudding.

Another is using fresh croissants, which can turn soggy. Overmixing the custard can incorporate too much air, creating a foamy texture.

Also, be sure to evenly distribute the chocolate chunks so every portion gets some. Finally, don't skip the resting time after cooking — it helps the pudding set and makes serving easier.

How to tell it’s done

The bread pudding is done when the edges are set and the center is moist but not liquid. The top should be golden brown and slightly crisp, and a knife inserted near the center should come out with just a few moist crumbs, not wet batter.

The internal temperature of the custard should reach 160°F (71°C) to ensure the eggs are fully cooked. Let it rest for 5 minutes before serving.

• Egg dishes: 160°F (71°C) in the thickest part