Just set and forget this easy-to-prepare but indulgent dessert. A simple combination of ingredients in your slow cooker will leave your guests thinking you spent hours in the kitchen.


In a large bowl, whisk together eggs, milk, ¼ cup (60 mL) maple syrup and almond extract.

Add 4 cups (1 L) of the bread to 6-quart (6 L) slow cooker. Scatter ½ cup (125 mL) of the chocolate and ½ cup (125 mL) of the raspberries. Repeat with remaining ingredients. Pour egg mixture over bread and gently press down to absorb liquid. Top with almonds, if using.

Cook on HIGH for 2 hours or until egg mixture is set and chocolate has softened. Serve warm with maple syrup.

Tip: Elevate the flavours and presentation and serve pudding with a scoop of vanilla ice cream or a dollop of whipped cream.

Brought to you by: Egg Farmers of Ontario