Raspberry Cacao Slow Cooker Bread Pudding
Who doesn't want dessert for breakfast? This is a delicious, super simple, bread pudding. Just cut everything up, give the wet ingredients a little whisk, then pop it in the slow cooker for 2 hours. Make sure you get your snack in first thing in the morning so you can enjoy this with your family when it's ready to go!
Maintenance | Serves 8
Prep time: 10 minutes | Total time: 2 hours 10 minutes
Ingredients
1 1/2 cups unsweetened oat milk or rice milk
4 large eggs
2 tablespoons xylitol or lo pan (monk fruit)
2 teaspoons pure vanilla extract
10 slices sprouted grain bread, cut into cubes
2 cups fresh raspberries
1/2 cup raw cacao nibs
Coconut whipped cream, for serving
Fresh raspberries, for serving
Ground cinnamon, for garnish
Directions
- In a medium bowl, whisk together the milk, eggs, xylitol, and vanilla.
- Put the bread cubes and raspberries in a slow cooker, then toss gently together. Sprinkle the cacao nibs evenly over the top. Pour the milk mixture evenly over the top. Cover and cook on high for 2 hours, or until the bread pudding turns golden brown. Scoop out into bowls and serve each bowl topped with a dollop of coconut whipped cream, a few fresh raspberries, and a sprinkle of cinnamon.
Who doesn't want dessert for breakfast? This is a delicious, super simple, bread pudding. Just cut everything up, give the wet ingredients a little whisk, then pop it in the slow cooker for 2 hours. Make sure you get your snack in first thing in the morning so you can enjoy this with your family when it's ready to go!
Maintenance | Serves 8
Prep time: 10 minutes | Total time: 2 hours 10 minutes
Ingredients
1 1/2 cups unsweetened oat milk or rice milk
4 large eggs
2 tablespoons xylitol or lo pan (monk fruit)
2 teaspoons pure vanilla extract
10 slices sprouted grain bread, cut into cubes
2 cups fresh raspberries
1/2 cup raw cacao nibs
Coconut whipped cream, for serving
Fresh raspberries, for serving
Ground cinnamon, for garnish
Directions
- In a medium bowl, whisk together the milk, eggs, xylitol, and vanilla.
- Put the bread cubes and raspberries in a slow cooker, then toss gently together. Sprinkle the cacao nibs evenly over the top. Pour the milk mixture evenly over the top. Cover and cook on high for 2 hours, or until the bread pudding turns golden brown. Scoop out into bowls and serve each bowl topped with a dollop of coconut whipped cream, a few fresh raspberries, and a sprinkle of cinnamon.
