Lightened-Up Slow-Cooker Chocolate Bread Pudding

You might have noticed something about me. I love dessert. There, I said it. At 45 years old, I know this about myself...I'm not giving up dessert.

In honor of January, the month we "eat healthy"...until the Valentine candy hits the store shelves (pretend you didn't see the Ritz Cracker Toffee earlier this week), I bring you a lightened-up dessert.

Are you looking to get more fiber in your diet? How about a dessert that incorporates multi-grain bread, prune puree, and cocoa to boost your fiber count?

This "light" version of chocolate bread pudding has a lot going for it.

1. It's made in a slow-cooker, so making it is a snap!
2. The bread is multi-grain baguette...but feel free to use a regular baguette if you can't find multi-grain.
3. Prune puree (!) replaces the fat from whole milk and butter typically found in bread puddings. 
4. CHOCOLATE!!! 

Once out of the slow-cooker, this bread pudding is warm and comforting with a hint of cinnamon and bursts of warm bittersweet chocolate. Top it with frozen yogurt, ice cream, or cinnamon Greek yogurt as shown here.

Lightened-up bread pudding makes a rustic and homey dessert but is also delicious for breakfast!  Yay, chocolate for breakfast!!!

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).