Slow Cooker Irish Cream Chocolate Bread Pudding Tips, FAQ & printable recipe

Tips for success

For the best texture, use a slightly stale or toasted challah bread. Fresh bread can become too soft and mushy, while drier bread absorbs the custard more evenly.

If you only have fresh bread, spread the cubes on a baking sheet and toast in a 300°F oven for 5–7 minutes before using.

To achieve a beautiful golden top, resist the urge to open the slow cooker during cooking. The steam and heat are essential for even cooking. If you prefer a crisper top, you can transfer the pudding to a baking dish and broil for 2–3 minutes at the end, but this is optional.

Variations

• Mocha twist: Add 2 tablespoons of instant espresso powder to the custard before pouring to create a mocha flavor. The coffee enhances the chocolate and adds depth.
• Nutty addition: Fold in 1/2 cup of toasted pecans or walnuts with the chocolate chips for a crunchy texture. Toast the nuts first to bring out their flavor.
• Berry surprise: Layer 1 cup of fresh or frozen raspberries with the bread and chocolate. The tart berries cut through the richness of the custard.
• Spiced version: Add 1 teaspoon of ground cinnamon and a pinch of nutmeg to the custard. These warm spices pair beautifully with the Irish cream.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. The glaze keeps separately for up to 1 week.

Freezer

Freeze the bread pudding (without glaze) for up to 2 months. Thaw overnight in the fridge and reheat in the microwave or oven.

Reheat

Reheat individual portions in the microwave for 30–60 seconds or in a 300°F oven for 10 minutes.

Store leftover bread pudding in an airtight container in the refrigerator for up to 4 days. The glaze can be stored separately in a jar and reheated gently before serving. To reheat, microwave individual portions for 30–60 seconds or warm in a 300°F oven for 10 minutes.

You can assemble the bread pudding the night before by layering the bread and chocolate in the slow cooker and pouring the custard over it.

Cover and refrigerate overnight, then cook on LOW for 3 hours the next day. The glaze can also be made ahead and stored in the refrigerator; reheat gently before serving.

Serving ideas

Serve this bread pudding warm, straight from the slow cooker, with a generous drizzle of white chocolate glaze.

It’s rich enough to be a dessert on its own, but you can also add a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. The contrast of warm pudding and cold ice cream is irresistible.

For a festive touch, garnish with a dusting of cocoa powder or a sprinkle of chocolate shavings. The pudding is perfect for St.

Patrick’s Day, but it’s equally welcome at any winter gathering or holiday table. Leftovers (if any) are delicious cold from the fridge, almost like a dense chocolate custard.

Frequently asked questions

Recipe card

Slow Cooker Irish Cream Chocolate Bread Pudding

Prep 15 minCook 3 hTotal 3 h 15 minServes 8

Ingredients

• 1 loaf challah bread, cut into 1-inch cubes
• 1 1/2 cups semi-sweet chocolate chips
• 5 large eggs
• 2 cups heavy cream
• 3/4 cup Irish cream liqueur
• 1/2 cup packed brown sugar
• 1 cup white chocolate chips
• 1/4 cup heavy cream

Instructions

1. Lightly grease the insert of a 6-quart slow cooker with butter or nonstick spray. Place half of the cubed challah in the bottom of the slow cooker, then sprinkle with half of the semi-sweet chocolate chips. Repeat with the remaining challah and chocolate chips, creating two layers.
2. In a large mixing bowl, whisk together the eggs, heavy cream, Irish cream liqueur, and brown sugar until the sugar is dissolved and the mixture is smooth and glossy. The custard should be a uniform caramel color.
3. Slowly pour the custard over the bread and chocolate in the slow cooker, making sure to drench all the bread cubes. Use a spatula to gently press down on the bread so it absorbs the custard evenly. Let the mixture sit for 10 minutes while the slow cooker preheats on LOW.
4. Cover the slow cooker with the lid and cook on LOW for 3 hours, until the bread pudding is puffed, golden brown on top, and the custard is set. The internal temperature of the custard should reach 160°F (71°C) to ensure the eggs are fully cooked.
5. After 3 hours, insert an instant-read thermometer into the center of the bread pudding. It should read at least 160°F (71°C). The top should be golden brown and the bread should feel firm but springy to the touch. If not done, cook for another 15–30 minutes.
6. Turn off the slow cooker and let the bread pudding rest, uncovered, for 10–15 minutes. This allows the custard to set further and makes serving easier.
7. In a small saucepan over low heat, combine the white chocolate chips and heavy cream. Stir constantly until the chocolate is melted and the mixture is smooth and glossy. Remove from heat.
8. Spoon the warm bread pudding into bowls, making sure to get some of the melted chocolate pockets. Drizzle the warm white chocolate glaze generously over the top of each serving. Serve immediately.

Contains: gluten, eggs, milk, sulfites

Estimated nutrition per serving

Calories

620

Protein

12 g

Carbohydrates

65 g

Fat

36 g

Automatic estimate from the ingredient list, not laboratory-verified.