Slow Cooker Chocolate Bread Pudding with Caramel Sauce

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Note: The fat in this recipe comes primarily from the pecans and coconut milk, all healthy fats. To reduce the fat and calories, omit the pecans and use all low-fat milk in place of coconut milk. Cut fat and calories by eating a smaller portion Serving size: 1/2 cup | Calories: 180 | Total Fat: 4.5 g | Saturated Fats: 1.5 g | Previous Points 3 | Points Plus 5 |Trans Fats: 0 g | Cholesterol: 8 mg |Sodium: 60 mg | Carbohydrates: 30.5 g | Dietary fiber: 4 g | Sugars: 6.5 g | Protein: 6.5 g Serving size: 1 cup | Calories: 359 | Total Fat: 9 g | Saturated Fats: 3 g | Previous Points 7 | Points Plus 10 |Trans Fats: 0 g | Cholesterol: 16 mg |Sodium: 120 mg | Carbohydrates: 61g | Dietary fiber: 8 g | Sugars: 13 g | Protein: 13 g

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Ingredients

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    8 cups whole wheat bread crumbs, torn into 1" cubes (I used whole wheat French bread)
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    1 cup bittersweet chocolate chips (Enjoy Life Chips are gluten, soy and dairy free)
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    1/4 cup unsweetened cocoa powder
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    Pinch of kosher or sea salt
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    1/2 cup unrefined coconut palm sugar, optional sucanat, honey or 100% pure maple syrup
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    1 cup diced pecans
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    2 whole eggs
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    4 egg whites
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    1 cup low-fat milk
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    1 cup canned lite coconut milk, optional almond milk or low-fat milk
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    1 teaspoon pure vanilla extract
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    Caramel Sauce
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    1/3 cup unrefined coconut palm sugar, optional sucanat or 100% pure maple syrup
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    1 tablespoon cornstarch
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    2/3 cup low-fat milk
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    2 teaspoons vanilla

How to Make Slow Cooker Chocolate Bread Pudding with Caramel Sauce





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