Ingredients:

8 cups whole wheat bread crumbs, torn into 1" cubes

1 cup bittersweet chocolate chips

1/4 cup unsweetened cocoa powder

Pinch of kosher salt

1/2 cup unrefined coconut palm sugar syrup

1 cup diced pecans

2 whole eggs

4 egg whites

1 cup low-fat milk

1 cup canned lite coconut milk

1 teaspoon pure vanilla extract

Caramel sauce

1/3 cup unrefined coconut palm sugar

1 tablespoon cornstarch

2/3 cup low-fat milk

2 teaspoons vanilla

Directions:

1. Lightly mist the inside of the Slow cooker with non-stick spray.

2. Add bread cubes to the Slow cooker. In a medium mixing bowl, combine chocolate chips, cocoa, coconut palm sugar, 3/4 cup pecans and salt.

3. Add remaining ingredients and whisk until well combined. Pour mixture over bread and stir until all bread is moist.

4. Sprinkle remaining 1/4 cup pecans on top, cover and cook on low 3 hours. Recommend 5-7 quart Slow cooker.

5. Caramel Sauce: in a medium saucepan, combine coconut palm sugar and cornstarch.

6. Add milk and cook over medium-low heat, or until desired thickness. Remove from heat, add vanilla and stir to combine. Drizzle sauce over warm bread pudding, about one tablespoon per serving.

Bon Appetit!