I love an easy bread pudding recipe, and this one would go perfectly with my Eggnog Ice Cream!
2 lbs store-bought brownie bites, halved
1 cup walnut pieces, toasted
2 (12-oz) cans evaporated milk
1/2 cup sugar
2–1/2 tsp instant espresso powder
1/2 tsp cinnamon
8 oz semi sweet baking chocolate, chopped
8 egg yolks
Spread half of the brownie bites in an even layer on the bottom of a slow cooker. Evenly sprinkle half of the walnuts on top of the brownie bites. Add the rest of the brownie bites and walnuts.
Add the evaporated milk, sugar, cinnamon, and espresso powder to a medium-size saucepan and cook over medium heat, stirring occasionally, until the mixture comes to a simmer. Add the chocolate and whisk until melted and the mixture is smooth.
Place the egg yolks into a bowl. Whisk about 1 cup of the heated milk mixture into the egg yolks. Then in a slow stream, add the egg mixture to the milk, whisking the milk mixture constantly. Pour the entire mixture into the slow cooker, pressing down the brownies so they're covered by the milk mixture.
Cover, set the slow cooker to high, and cook for 1 hour and 45 minutes. Serve warm.
This recipe is prepared using the Ninja 3-in-1 6-Quart Nonstick Cooking System with Cookbook and Accessories (K39754).
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