Slow Cooker Chocolate Bread Pudding with Bourbon Caramel Sauce

Indulgent swirls of chocolate and caramel sauce will have you savoring every bite of this bread pudding.

Serves: 10Prep: 15 minutesCook: 3 hoursTotal: 3 hours 15 minutesDifficulty: Easy

Serves: 10


  • 1 loaf (17.6 oz.) brioche bread, cut into ½” cubes
  • 1 cup Private Selection™ Dark Chocolate Chunks
  • 2 1⁄2 cups half & half
  • 5 large eggs
  • 1 cup sugar
  • 2⁄3 cup cocoa powder
  • 1 teaspoon vanilla
  • 1⁄4 teaspoon salt
  • 1 cup caramel sauce
  • 3 tablespoons bourbon
  • Vanilla ice cream


  • Spray a 5-quart or larger slow cooker insert with nonstick spray. Add bread cubes and chocolate chunks.
  • In a bowl, whisk together half & half, eggs, sugar, cocoa powder, vanilla and salt.
  • Pour the half & half mixture over the bread and chocolate; toss to coat.
  • Cover and cook on low, 3-4 hours or until center springs back when touched and custard is set in the center.
  • Meanwhile, in a small saucepan heat caramel sauce over low heat; whisk in bourbon.
  • To serve, spoon bread pudding into serving dishes, top with a scoop of vanilla ice cream and drizzle with caramel sauce.
  • Refrigerate leftovers.