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Slow Cooker Chocolate Bread Pudding Recipe


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     Slow Cooker Chocolate Bread Pudding

Category   Desserts - Breads
Sub Category   None
Servings   14
Preptime   40 min

8 cups whole wheat bread crumbs, torn into 1 inch cubes
1 cup bittersweet chocolate chips
1/4 cup unsweetened cocoa powder
Pinch of salt
1/2 cup honey
1 cup diced pecans
2 whole eggs
4 egg whites
1 cup low fat milk
1 cup almond milk
1 teaspoon vanilla
1/3 cup pure maple syrup
1 tablespoon cornstarch
2/3 cup low fat milk
2 teaspoons vanilla

Lightly mist the inside of the slow cooker with non-stick spray. 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. 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.
Serving Suggestions
1/2 cup= 269 calories

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