Raspberry White Chocolate Bread Pudding Directions:
Coat the inside of a 6-quart slow cooker with the light butter, covering the bottom and sides evenly.
Add the cubed bread to the slow cooker in an even layer. Sprinkle raspberries evenly throughout, tucking some between the cubes.
In a small saucepan over low heat, combine the fat-free half and half with 1/3 cup of the white chocolate chips. Stir continuously until melted and smooth. Remove from heat and cool for 5 minutes.
In a large bowl, whisk the eggs, monk fruit sweetener, vanilla, and salt until fully combined. Slowly whisk in the warm white chocolate mixture.
Pour the custard evenly over the bread and raspberries. Press gently with the back of a spoon to help absorption.
Let sit for 15 minutes. Sprinkle the remaining white chocolate chips over the top. Optionally sprinkle 1 tablespoon monk fruit sweetener on the surface.
Cover and cook on LOW for 3 hours, until the center is set and a knife inserted comes out mostly clean.
Turn off heat and rest for 10 minutes before serving.
WW Points Calculation
Light French bread (8 cups / approx. 16 slices) → 32.00
Raspberries → 0.00
Fat-free half and half (1 1/2 cups) → 3.00
Sugar-free white chocolate chips (1/2 cup) → 8.00
Eggs → 0.00
Monk fruit sweetener → 0.00
Light butter (1 tbsp) → 2.00
Points Information:
Total Points: 45.00
Servings: 10 servings (approximately 1 cup each)
Points per serving: 4.50
Nutrition Information
Calories: 210
Fat: 5g
Protein: 8g
Carbohydrates: 34g
Sugar: 6g
Sodium: 240mg
I'm waiting for your comments! Enjoy!
