Revamped bread pudding with bites of sweetpotato and hints of dark chocolate chips makes for a custardy, light dessert that’s budget-wise and slow-cooker friendly.
Ingredients
6cups stale bread, cut into 2 inch pieces
2cups sweetpotatoes, cut into 1/2 inch pieces
1/2cup dark chocolate chips
6 eggs
1 1/2cups milk
1/2cup packed light brown sugar
1tsp ground cinnamon
Instructions
1
Spray your slow cooker insert or a 13” x 9” baking dish with nonstick cooking spray.
2
In a large mixing bowl, whisk together eggs, milk and brown sugar until sugar has dissolved.
3
Mix in all remaining ingredients, stirring well to coat bread.
4
Let bread pudding mixture sit for 5 minutes before pouring into the slow cooker insert or greased baking dish.
5
Set slow cooker to the low setting and cook for 4 hours or bake dish for 40-50 minutes at 375°F until sweetpotatoes are soft and chocolate chips are melted. Slice into 12 even pieces and serve hot.
