This velvety and creamy slow cooker-baked Chocolate Chip Bread Pudding is a lightened-up version of a traditionally decadent dessert...
I adore a good, creamy bread pudding. But what I don't adore is all the egg yolks and cream that is in traditional baked bread pudding. Especially when you are trying to make some healthier changes to your eating.
That is why I was thrilled to come across this recipe for Chocolate Chip Bread Pudding in my copy of American Test Kitchen's Healthy Slow Cooker Revolution that I received in the mail the other day! :)
After perusing hundreds of recipes for soups, chicken, pasta, casseroles, and more and being sure to dog-ear my faves, I finally came to the coveted Desserts section of the cookbook. There are 16 better-for-you dessert recipes there, folks. And all of them are made in your slow cooker!
This creamy Chocolate Chip Bread Pudding really caught my eye (and my sweet tooth!), and I knew I had to give it a try for myself. The results were absolutely delicious. From the perfectly cooked, creamy bread pudding itself to the ooey-gooey chocolate chips- this is bread pudding perfection, folks...
Chocolate Chip Bread Pudding
by
Prep Time: 15 minutes
Cook Time: 3-4 hours
Ingredients (10 servings)
- 3 1/2 cups 2 percent low-fat milk
- 3/4 cup (5 1/4 ounces) sugar
- 6 large eggs plus 2 large yolks
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon salt
- 12 ounces of French or Italian bread, cut into 1/2-inch pieces (10 cups)
- 3/4 cup (4 1/2 ounces) bittersweet or semisweet chocolate chips
- 3/4 cup sliced almonds, toasted
Instructions
Whisk milk, sugar, eggs, and yolks, cocoa, and salt together in large bowl. Stir in the bread and 1/2 cup chocolate chips and let sit, pressing on bread occasionally, until custard is mostly absorbed, about 10 minutes.
Line the slow cooker with aluminum foil collar (*see note below) and lightly spray with vegetable oil spray. Transfer soaked bread mixture to the prepared slow cooker, cover, and cook until center is set, 3 to 4 hours on low.
Turn slow cooker off and remove foil collar. Sprinkle bread pudding with remaining 1/4 cup chocolate chips, cover, and let cool for 20 minutes. Sprinkle with almonds and serve.
Per serving: Cal 350; Fat 13g; Sat Fat 5g; Chol 155mg; Carb 47g; Protein 12; Fiber 3g; Sodium 420mg
*To make a foil collar: Fold sheets of heavy-duty aluminum foil until you have a six-layered foil rectangle that measures roughly 16 inches long by 4 inches wide. (Depending on the width of the foil, you will need either two or three sheets of foil.) Then press the collar into the back side of the slow-cooker insert; the food will help hold the collar in place during cooking.
**Note- I did not have almonds on hand, so I used chopped pecans instead in my version of this recipe.
I also omitted adding the two additional yolks in this and instead just added 7 eggs. It still turned out perfectly rich and creamy for me.
Recipe courtesy of American Test Kitchen's The Healthy Slow Cooker Revolution.
This Chocolate Chip Bread Pudding was such a treat, and so much better for us than traditional bread pudding that is usually made using heavy cream and all egg yolks. Plus, bonus points for being made in the slow cooker! :)
And let's chat a little about America's Test Kitchen's Healthy Slow Cooker Revolution cookbook for a minute, shall we? ;) It is a delicious and well-rounded collection of 200 recipes that spans soups and stews, roasts, steaks and chops, chicken and turkey, seafood, pasta, casseroles, vegetable mains and sides, recipes for two, rice, grains, and beans, and desserts- all that can be made in the ease of your favorite slow cooker!
Every recipe includes nutritional information so you always know what you are consuming with each serving. Plus, you will find plenty of recipes in this cookbook that need no stove top time and can be prepped in as little as 15 minutes.
How often do you use your slow cooker each week?
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