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.


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!!!

I'm sharing the recipe over on Imperial Sugar today!