CHOCOLATE BREAD PUDDING

2 (12 fl. oz.) cans evaporated milk
1 cup semi-sweet chocolate chips
4 large eggs
1/4 cup sugar
1 teaspoon vanilla extract
1 pound loaf day-old white or egg bread, crust removed, cut into small cubes.

In a large microwave bowl or 4-cup glass measuring cup, combine the evaporated milk and chocolate chips. Heat in a microwave on high power 2 to 3 minutes, or until it just begins to simmer. Stir together well.

Whisk in the eggs, sugar, and vanilla.

Lightly butter the Russell Hobbs® Slow Cooker Stoneware Liner. Place the bread cubes in the bottom, scattering evenly. Pour the chocolate mixture over the bread. Let sit for 15 minutes, pressing down on the bread so that it absorbs the liquid.

Cover; set Control Dial to HIGH. Cook 4 hours.

Serve warm with whipped cream, if desired.

Makes 8 servings
Crock Pot Size: 6 quart oval
Source: Russell Hobbs THSC600 Slow Cooker Manual