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. Also makes a warm and comforting breakfast.
Place cubed bread into a greased or buttered slow cooker. In a large bowl, whisk eggs and egg whites lightly. Whisk in almond milk, prune puree, sugar, cocoa powder, vanilla and cinnamon until well blended. Pour over bread and toss. Toss in chocolate chips.
Cook on low for 4 hours, or until a knife inserted in center comes out clean. Remove crock from slow cooker (if possible), and let bread pudding cool for 15-20 minutes before serving.
Meanwhile, stir together Greek yogurt and cinnamon.
Spoon bread pudding into individual cups. Top with a dollop of cinnamon Greek yogurt (or ice cream).
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Bridget Edwards @Bake at 350.
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