Slow-Cooker Black Forest Chocolate Cherry Bread Pudding Step-by-step instructions

Before you start

Before starting, ensure that all ingredients are at room temperature, which helps the custard ingredients emulsify more smoothly. Cut the brioche into uniform 1-inch cubes to ensure they absorb the custard at the same rate.

Prepare your slow cooker by lightly greasing the interior with butter or non-stick spray to facilitate easy serving. Have your whisk and mixing bowl ready to combine the custard base immediately before pouring it over the bread layers to keep the bread from becoming overly soggy.

Instructions

Layering the ingredients

1. 1Layering the ingredients
   Place the cubed dark chocolate brioche into the bottom of the slow cooker. Distribute the pitted Morello cherries evenly over the bread cubes, then sprinkle the dark chocolate chunks throughout the layers to ensure an even distribution of flavor in every bite.
   Look for The slow cooker should be filled with alternating layers of bread, cherries, and chocolate chunks to create a uniform structure.
   Tip Avoid pressing the bread down too firmly, as you want to maintain some air pockets for the custard to soak into.

The slow cooker should be filled with alternating layers of bread, cherries, and chocolate chunks to create a uniform structure. Ensure the ingredients are distributed evenly so that no large pockets of bread remain dry.

The visual goal is a well-packed, colorful base that is ready to receive the liquid custard mixture for the long, slow-cooking process ahead.

Preparing and adding the custard

2. 2Preparing and adding the custard
   In a large mixing bowl, whisk together the eggs, heavy cream, cocoa powder, and cherry syrup until completely smooth and free of lumps. Pour the custard mixture slowly and evenly over the layered bread, cherries, and chocolate to ensure every piece of bread is thoroughly moistened.
   Look for The mixture should look like a rich, dark chocolate sauce that fully coats the bread cubes without completely submerging them.
   Tip Use a whisk to ensure the cocoa powder is fully incorporated into the cream and eggs to prevent dry pockets of powder.

The mixture should look like a rich, dark chocolate sauce that fully coats the bread cubes without completely submerging them. Ensure the cocoa powder is completely dissolved into the cream and eggs. When poured over the bread, the custard should seep down to the bottom of the cooker, creating a uniform base for the bread to soak in.

Slow-cooking the pudding

3. 3Slow-cooking the pudding
   Cover the slow cooker with the lid and set to low heat. Cook for 3 hours, or until the chocolate has melted. To ensure the eggs are fully cooked, verify the internal temperature of the custard reaches 160°F (71°C) with a digital thermometer. Top with the Kirsch-infused whipped cream and chocolate shavings before serving. Let the pudding rest for 10 minutes.
   Look for The edges should be firm and bubbling, while the center remains soft and molten with melted chocolate.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Check the pudding after 2.5 hours, as slow cooker temperatures can vary significantly between different models and brands.

The edges should be firm and bubbling, while the center remains soft and molten with melted chocolate. The pudding will have a deep, dark color and a pleasant, sweet aroma of chocolate and cherries. It should be hot throughout, and a thermometer should confirm the custard has reached the required temperature for safety.

Common mistakes

A common mistake is over-mixing the custard, which can introduce too much air and create a spongy rather than creamy texture. Another error is using bread that is too fresh; slightly stale or day-old bread is significantly better at holding its structure and absorbing the custard without turning into mush.

Additionally, avoid lifting the lid frequently while cooking, as this releases steam and heat, which can significantly lengthen the cooking time and cause uneven results throughout the dish.

How to tell it’s done

The bread pudding is done when the custard has set around the edges and the top appears puffed and golden. A digital thermometer inserted into the center of the pudding should register at least 160°F (71°C) to ensure the eggs are fully cooked.

The texture should be soft and pudding-like, with visible pockets of melted chocolate and cherries. If the center still looks liquid, continue cooking for another 15 minutes before checking the temperature again.

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