This slow cooker chocolate turtle bread pudding is rich, cozy, and deeply indulgent. Cubes of French bread soak up a chocolatey custard made with cocoa, coffee, and vanilla, then cook slowly until soft and luscious. Chocolate chips melt into pockets of sweetness, caramel bits add gooey richness, and pecans bring crunch and balance. It’s everything you love about turtle candy turned into a warm, comforting dessert that practically makes itself.

Why You Will Love This Recipe

You’ll love this recipe because it delivers bold chocolate flavor with minimal effort. The slow cooker does all the work, making it perfect for busy days, holidays, or casual entertaining. The texture is irresistible: soft and custardy inside, studded with melted chocolate, caramel, and crunchy pecans throughout. Coffee deepens the chocolate without tasting like coffee, and the dessert stays warm for serving straight from the crockpot. It’s comforting, crowd-pleasing, and feels indulgent without being complicated.

Slow Cooker Chocolate Turtle Bread Pudding

Bread pudding has always been a comfort dessert, but this version takes it into truly decadent territory. Inspired by classic chocolate turtle candies, it layers chocolate, caramel, and pecans into every bite.

Using a slow cooker makes this recipe especially appealing. There’s no oven to watch and no precise timing stress, just gentle heat that transforms simple ingredients into something rich and satisfying.

French bread is ideal for bread pudding because of its sturdy crumb. It absorbs the custard without falling apart, creating that signature soft yet structured texture.

Chocolate chips melt as the pudding cooks, forming pockets of molten chocolate that feel indulgent without overwhelming the dish.

Caramel bits are a smart choice here. They soften into gooey ribbons rather than disappearing completely, giving bursts of sweetness throughout.

Pecans add balance. Their natural nuttiness cuts through the richness of the chocolate and caramel, keeping the dessert from feeling too heavy.

The custard base is deeply flavored. Cocoa powder provides richness, while granulated and brown sugars work together to add sweetness and depth.

Strong coffee is the secret ingredient. It doesn’t make the dessert taste like coffee, but it intensifies the chocolate flavor and adds complexity.

Using both milk and half-and-half creates a creamy texture without making the pudding overly dense.

Eggs bind everything together, turning the soaked bread into a soft, spoonable dessert that holds its shape when served.

Vanilla rounds out the flavors and adds warmth, tying the chocolate, caramel, and nuts together.

One of the best things about this recipe is how forgiving it is. Bread pudding is meant to be rustic and cozy, not perfect.

Because it cooks low and slow, the flavors have time to meld, resulting in a dessert that tastes richer than the effort required.

This is the kind of dessert people linger over. It’s meant to be served warm, ideally with a scoop of vanilla ice cream or a drizzle of extra caramel.

If you’re looking for a dessert that feels indulgent, comforting, and effortless, slow cooker chocolate turtle bread pudding checks every box.

Servings & Time

• Servings: 8 to 10 servings

• Prep Time: 15 minutes

• Cook Time: 3 to 4 hours

• Total Time: About 4 hours

Ingredients

• 8 cups French bread cubes (from about half of a 1-pound loaf)

• 1 cup semisweet chocolate chips

• 1/2 cup caramel bits

• 1/2 cup chopped pecans

Chocolate Custard

• 1 cup granulated sugar

• 1/2 cup brown sugar

• 1/3 cup unsweetened cocoa powder

• 4 large eggs, lightly beaten

• 1/2 cup strong brewed coffee

• 1 cup half-and-half

• 1/2 cup milk

• 2 teaspoons vanilla extract

Instructions

1. Cut the French bread into bite-sized cubes and measure out 8 cups.

2. Lightly grease a 3 1/2 to 4-quart slow cooker.

3. Add the bread cubes to the slow cooker, spreading them evenly.

4. Sprinkle the chocolate chips, caramel bits, and chopped pecans over the bread.

5. In a large bowl, whisk together the granulated sugar, brown sugar, and cocoa powder.

6. Add the eggs, coffee, half-and-half, milk, and vanilla. Whisk until completely smooth and well blended.

7. Slowly pour the chocolate custard mixture over the bread in the slow cooker.

8. Gently stir to help the bread absorb the liquid, being careful not to break up the cubes too much.

9. Cover and cook on low for 3 to 4 hours, until the center is set and a knife inserted comes out mostly clean.

10. Serve warm directly from the slow cooker.

Tips

• Bread Choice: Slightly stale bread works best for absorbing the custard.

• Coffee Swap: If needed, use hot water instead of coffee, but coffee gives the best chocolate flavor.

• Serving Idea: Top with vanilla ice cream, whipped cream, or extra caramel sauce.

• Make-Ahead: Assemble ingredients ahead of time and refrigerate the custard separately.

• Leftovers: Store covered in the refrigerator for up to 3 days and reheat gently.