Slow-Cooker Black Forest Chocolate Cherry Bread Pudding Tips, FAQ & printable recipe

Tips for success

For an even more decadent experience, toast the brioche cubes in a low oven for 10 minutes before layering them in the slow cooker. This extra step helps the bread retain its shape better during the long cooking time and adds a subtle nuttiness that pairs perfectly with the dark chocolate.

You can also lightly toss the cherries in a teaspoon of cornstarch before layering them to help them stay suspended in the pudding rather than sinking to the bottom.

If you prefer a slightly firmer texture, you can add an extra egg to the custard base. Conversely, if you enjoy a very soft, almost spoonable dessert, keep the egg count as indicated but ensure your cream is full-fat for the best mouthfeel.

Remember that the pudding will continue to set as it rests, so do not be alarmed if it looks slightly soft immediately after the slow cooker is turned off; the 10-minute resting period is crucial for the perfect texture.

Variations

• White Chocolate Raspberry: Replace the dark chocolate with high-quality white chocolate chunks and swap the Morello cherries for fresh raspberries. Add a teaspoon of vanilla bean paste to the custard for a bright, floral flavor profile.
• Spiced Orange Chocolate: Add a tablespoon of freshly grated orange zest to the custard mixture. The citrus oils pair exceptionally well with the dark chocolate and cherries, adding a sophisticated aromatic dimension to the final dish.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Not recommended, as the texture of the custard will change significantly upon thawing.

Reheat

Reheat individual portions in the microwave on medium power until just warmed through, or place in a 300°F (150°C) oven until heated.

Transfer any leftover bread pudding to an airtight container once it has cooled to room temperature. It can be stored in the refrigerator for up to three days.

To maintain the best quality, avoid storing it with the whipped cream topping, as the cream will melt and lose its texture. Store the whipped cream separately and add it to each portion only at the moment of serving for the freshest possible experience.

You can assemble the bread pudding up to 6 hours in advance. Prepare the layers, add the custard, and cover the slow cooker tightly with plastic wrap or the lid, then place it in the refrigerator. When you are ready to cook, simply remove it from the fridge and place it directly into the slow cooker base. Note that you may need to add 15 to 30 minutes to the total cooking time if the ingredients start cold.

Serving ideas

Serve the bread pudding warm, directly from the slow cooker or scooped into individual bowls. The contrast between the warm, molten chocolate and the cool, airy whipped cream is the hallmark of a great Black Forest dessert. For an extra touch of elegance, garnish each serving with a light dusting of cocoa powder or extra chocolate shavings, which will slowly melt into the warm pudding as you eat it.

Consider serving this dish with a side of fresh, macerated cherries if you want to highlight the fruit component even further. The acidity of fresh cherries acts as a perfect counterpoint to the richness of the dark chocolate and cream.

Whether served at a formal dinner party or as a casual weeknight treat, this pudding is best enjoyed when shared, as it provides a sense of warmth and comfort that is truly special for any gathering.

Frequently asked questions

Recipe card

Slow-Cooker Black Forest Chocolate Cherry Bread Pudding

Prep 15 minCook 3 hRest 10 minTotal 3 h 25 minServes 8

Ingredients

• 1 loaf dark chocolate brioche bread, cut into 1-inch cubes
• 2 cups pitted Morello cherries
• 1 1/2 cups dark chocolate chunks
• 5 large eggs
• 2 cups heavy cream
• 1/3 cup unsweetened cocoa powder
• 1/2 cup cherry syrup
• 1 cup Kirsch-infused whipped cream, for serving
• 2 tbsp chocolate shavings, for serving

Instructions

1. 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.
2. 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.
3. 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.

Contains: gluten, eggs, milk

Food safety: This dish contains eggs that may not be fully cooked. Use pasteurised eggs for pregnant women, young children, older adults, and those with weakened immune systems.

Estimated nutrition per serving

Calories

480

Protein

9.5 g

Carbohydrates

42 g

Fat

31 g

Fiber

3.2 g

Sugar

24 g

Sodium

320 mg

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