Slow Cooker Chocolate Bread Pudding with Caramel Sauce

By Jackie618

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

Ingredients

• 8 cups whole wheat bread crumbs, torn into 1" cubes (I used whole wheat French bread)
• 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, optional sucanat, honey or 100% pure maple syrup
• 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 sucanat or 100% pure maple syrup
• 1 tablespoon cornstarch
• 2/3 cup low-fat milk
• 2 teaspoons vanilla

Details

Adapted from skinnyms.com

Preparation

Step 1

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.