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Slow Cooker Chocolate Turtle Bread Pudding

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.
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Servings: 10

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

  • Cut the French bread into bite-sized cubes and measure out 8 cups.
  • Lightly grease a 3 1/2 to 4-quart slow cooker.
  • Add the bread cubes to the slow cooker, spreading them evenly.
  • Sprinkle the chocolate chips, caramel bits, and chopped pecans over the bread.
  • In a large bowl, whisk together the granulated sugar, brown sugar, and cocoa powder.
  • Add the eggs, coffee, half-and-half, milk, and vanilla. Whisk until completely smooth and well blended.
  • Slowly pour the chocolate custard mixture over the bread in the slow cooker.
  • Gently stir to help the bread absorb the liquid, being careful not to break up the cubes too much.
  • Cover and cook on low for 3 to 4 hours, until the center is set and a knife inserted comes out mostly clean.
  • Serve warm directly from the slow cooker.

Notes

  • 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.