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Lightened-Up Slow-Cooker Chocolate Bread Pudding
A crock pot makes easy work of this lighter version of bread pudding. Multi-grain bread adds fiber, while prune puree replaces the fat from butter and whole milk typically found in bread puddings. Top with ice cream, frozen yogurt, or cinnamon Greek yogurt, as shown here. This dessert also makes a warm and comforting breakfast.
PREP TIME: 15 minutes
COOK TIME: 4 hours
YIELD: 8 servings
1 multi-grain baguette, cubed to make 8 cups
2 eggs
4 eggs whites
3 cups unsweetened vanilla almond milk
1/4 cup prune puree or prune baby food
3/4 cup Imperial Granulated Sugar
1/4 cup Dutch-process cocoa powder
1 teaspoon vanilla extract
1 & 1/2 teaspoon cinnamon
1 cup bittersweet chocolate chips
Cinnamon Greek Yogurt
1 cup plain Greek Yogurt
½ teaspoon cinnamon
Place the cubed bread into a greased or buttered slow cooker. In a large bowl, whisk the eggs and egg whites lightly. Whisk in the almond milk, prune puree, sugar, cocoa powder, vanilla, and cinnamon until well blended. Pour over the bread and toss. Toss in the chocolate chips.
Cook on low for 4 hours, or until a knife inserted in the center comes out clean. Remove the crock from the slow cooker (if possible), and let the bread pudding cool for 15-20 minutes before serving.
Meanwhile, stir together the Greek yogurt and cinnamon.
Spoon the bread pudding into individual cups. Top with a dollop of cinnamon Greek yogurt (or ice cream).
Source: bakeat350.net
