Slow Cooker Chocolate Chip Bread Pudding (Vegan)
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 276.6
- Total Fat: 12.4 g
- Cholesterol: 0.0 mg
- Sodium: 96.9 mg
- Total Carbs: 38.2 g
- Dietary Fiber: 4.4 g
- Protein: 4.3 g
IntroductionThis is the perfect end to a dinner party, and the leftovers heat up great if it's just for you. This is the perfect end to a dinner party, and the leftovers heat up great if it's just for you.
Recipe by Kathy Hester from Vegan Slow Cooking for Two or Just You
soy-free, gluten-free option*, oil-free option**
2 cups (60 g) stale whole-wheat bread (*use gluten-free)
1 1/2 cups (225 g) peeled minced apple
1/2 to 1 cup (120 to 235 ml) nondairy milk, as needed
2 tablespoons (28 ml) apple brandy, optional
1 tablespoon (7 g) ground flaxseeds mixed with 2 tablespoons (28 ml) warm water
1/4 cup (50 g) sugar or 1/2 teaspoon stevia (or sweetener of your choice, to taste)
1/3 cup (40 g) chopped nuts (walnuts, pecans, etc.)
1/4 cup (44 g) minced vegan chocolate chips
Bread pudding is never going to win a beauty contest, but this one is moist and flecked with nuts and chocolate. The apple brandy adds to the complex flavor of this delicious dessert.
This recipe, like some of the others in this chapter, begs for seasonal fruit. Try a berry bread pudding or peach and pecan with a little bourbon; the list goes on and on.
Find more of Kathy Hester's recipes at her blog, Healthy Slow Cooking
Photo credit: Kate Lewis.
Mix in the nuts and chocolate and then scrape the entire mixture into the slow cooker. Cook on high for 1 to 2 hours.
Serving Size: 4 servings