Slow Cooker Chocolate Bread Pudding with Caramel Sauce
By Samantha
Ingredients
- 8 cups whole wheat bread crumbs, torn into 1" cubes (whole wheat French bread was used in this recipe)
- 1 cup bittersweet chocolate chips (Enjoy Life Chips are gluten, soy and dairy free)
- 1/4 cup unsweetened cocoa powder
- Pinch of kosher or sea salt
- 1/2 cup unrefined coconut palm sugar syrup, optional sucanat or Wild Flower honey
- 1 cup diced pecans
- 2 whole eggs
- 4 egg whites
- 1 cup low-fat milk
- 1 cup canned lite coconut milk, optional almond milk or low-fat milk
- 1 teaspoon pure vanilla extract
- Caramel Sauce:
- 1/3 cup unrefined coconut palm sugar, optional, 100% pure maple syrup
- 1 tablespoon cornstarch
- 2/3 cup low-fat milk
- 2 teaspoons vanilla
Details
Servings 2
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Lightly mist the inside of the slow cooker with non-stick spray.
Step 2
Add bread cubes to the slow cooker. In a medium mixing bowl, combine chocolate chips, cocoa, coconut palm sugar, 3/4 cup pecans and salt. Add remaining ingredients and whisk until well combined. Pour mixture over bread and stir until all bread is moist. Sprinkle remaining 1/4 cup pecans on top, cover and cook on low 3 hours. Recommend 5-7 quart slow cooker.
Step 3
Caramel Sauce: In a medium saucepan, combine coconut palm sugar and cornstarch. Add milk and cook over medium-low heat, or until desired thickness. Remove from heat, add vanilla and stir to combine. Drizzle sauce over warm bread pudding, about one tablespoon per serving.
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