WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Monday, July 3, 2017

CHOCOLATE MOCHA BREAD PUDDING

1 cup butter
1/4 cup granulated sugar
1 tsp ground cinnamon
4 large eggs
1 1/2 cups chocolate milk
1/4 cup strong black coffee
1/2 cup currants
1/2 cup raisins, optional
1/2 cup chocolate chips
1 cup toasted, chopped pecans
4 cups state white bread, cut into cubes or bite-size pieces

In large mixer bowl, beat the butter, sugar, and cinnamon using mixer.  Add the eggs and beat until fluffy.  Mix in the milk, coffee, currants, and raisins, if using.  Using a large spoon or silicone spatula to fold in the chocolate chips, pecans, and bread cubes.

Lightly grease, or spray with a nonstick cooking spray, the crock pot or slow cooker.  Add lid and cook on low setting for 5 to 6 hours or on high for about 3 hours.

  Note: File Photo

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