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