Nutrition per serving may change if servings are adjusted.
Nonstick cooking spray
¼ cup refrigerated or frozen egg product, thawed
¼ cup sugar or sugar substitute equivalent to ¼ cup sugar (see Tip)
1 teaspoon vanilla
1 (12 fluid ounce) can evaporated low-fat milk
3 cups dried French bread cubes (see Tip)
½ cup semisweet chocolate pieces
2 teaspoons powdered sugar (optional)
Coat a 1½-quart slow cooker with nonstick cooking spray (see Tip). In a medium bowl, combine egg product, sugar and vanilla. Whisk in evaporated milk. Gently stir in bread cubes and chocolate pieces. Pour mixture into prepared cooker.
Cover and cook on low-heat setting for 3 to 3½ hours or until a knife inserted in center comes out clean. If no heat setting is available, cook for 3 to 3½ hours. Turn off cooker. Let bread pudding stand 30 minutes to 1 hour to cool slightly before serving. If desired, sprinkle with powdered sugar just before serving. Serve warm.
Tips: If using a sugar substitute, we recommend Splenda® Granular or Sweet 'N Low® bulk or packets. Follow package directions to use product amount equivalent to ¼ cup sugar. Nutrition Per Serving with Substitute: same as below, except 173 cal., 24 g carb., 9 g sugar, Exchanges: 1 starch, .5 other carb, 1 fat. Carb Choices: 1.5.
To make dry bread cubes, cut 3 ounces French bread into cubes. (You should have about 3 cups.) Spread cubes in a single layer in a 15x10x1-inch baking pan. Bake, uncovered, in a 300°F oven for 10 to 15 minutes or until dry, stirring twice; cool.
For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.