Slow Cooker Irish Cream Chocolate Bread Pudding

This slow cooker Irish cream chocolate bread pudding is the dessert that feels like a warm hug. Cubes of challah soak up a rich custard laced with Irish cream, while semi-sweet chocolate chips melt into gooey pockets.

After three hours on low, the top turns golden and puffed, and a silky white chocolate glaze takes it over the top. It’s a dump-and-go dessert that makes any evening feel special.

Bread pudding is a classic comfort dessert, but this version takes it to a new level with Irish cream liqueur and a double dose of chocolate. The slow cooker does all the work, turning simple ingredients into a luscious, custardy pudding with a beautifully browned top.

Whether for a cozy night in or a holiday gathering, this dessert is sure to impress. Serve it warm with the glossy white chocolate glaze for the perfect finish.

Ingredients

Why this recipe works

The slow cooker creates a gentle, even heat that cooks the custard slowly, allowing the bread to absorb every bit of the creamy mixture.

This method prevents the eggs from curdling and yields a silky, tender texture that you can’t achieve in a hot oven. The low, slow cooking also lets the flavors of the Irish cream and chocolate meld together beautifully.

Using challah bread, with its rich, eggy crumb, gives the pudding a soft, pillowy texture that holds up well during the long cook. The semi-sweet chocolate chips melt into pockets of gooey goodness, while the brown sugar adds a deep, caramelized sweetness. The result is a dessert that’s both indulgent and perfectly balanced.

Notes and substitutions

Challah bread is ideal for this recipe because of its dense, eggy texture, but brioche or a sturdy white bread works as well. If your bread is very fresh, toast the cubes lightly to dry them out, which helps them absorb the custard without becoming mushy. Stale bread is actually a bonus here, so feel free to use day-old challah.

For the Irish cream, any brand of Irish cream liqueur works; the flavor is what matters. If you prefer a non-alcoholic version, substitute with a mixture of milk and a teaspoon of vanilla extract, plus a drop of almond extract for richness.

The white chocolate glaze can be made with white chocolate chips or a chopped white chocolate bar.

• challah bread: brioche or a sturdy white bread like sourdough or French bread
• Irish cream liqueur: 2 tablespoons of instant coffee dissolved in 3/4 cup milk, plus 1 teaspoon vanilla extract
• semi-sweet chocolate chips: dark chocolate chips or chopped dark chocolate bar

Equipment

• 6-quart slow cooker
• Mixing bowl
• Whisk
• Measuring cups and spoons
• Spatula
• Small saucepan