Warm Chocolate Bread Pudding with Turtle Topping

Name: Warm Chocolate Bread Pudding with Turtle Topping
Yield: 6 servings
Ingredients: 2 ½ cups 2% reduced-fat milk; ⅔ cup sugar; ¼ cup unsweetened cocoa (such as Hershey's); 2 teaspoons vanilla extract; 3 large eggs, lightly beaten; 1 large egg white; 5 cups (1-inch) cubed day-old French bread; Cooking spray; ¼ cup caramel sundae syrup (such as Hershey's); ¼ cup chopped pecans; ¼ cup milk chocolate chips (such as Hershey's)

2 Ratings
2 Reviews

Give your bread pudding a twist with a chocolate, caramel, and nutty turtle topping.

Recipe by Cooking Light December 2001

Gallery

Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary

Yield:

6 servings

Nutrition Info

Directions

Step 1
Preheat oven to 350°.

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Step 2
Combine first 6 ingredients in a large bowl, stirring with a whisk. Add bread, pressing down with a spatula to soak. Spoon bread mixture into a 2-quart baking dish coated with cooking spray. Bake at 350° for 50 minutes. Drizzle with caramel syrup, and sprinkle with nuts. Bake an additional 5 minutes or until caramel syrup is bubbly.
Step 3
Place chocolate chips in a small glass bowl or heavy-duty zip-top bag; microwave at high for 30 seconds or until melted. Drizzle over the bread pudding. Serve warm.

Nutrition Facts

Per Serving:

403 calories; calories from fat 28%; fat 12.4g; saturated fat 4.3g; mono fat 5.2g; poly fat 1.9g; protein 12.7g; carbohydrates 61.8g; fiber 3.2g; cholesterol 116mg; iron 2.2mg; sodium 318mg; calcium 206mg.

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JuliKay2u

10/17/2014

Whole family loved it! Had loads of hot dog buns leftover from son's boy scout camping trip, so I've been slowly working my way through quite a few bread pudding recipes, subbing HD buns for whatever bread is called for in the recipe. Just used chocolate syrup instead of melting chips and ended up just omitting it all together on the leftovers. Hubby said he liked it even better than brownies!

Lisa27

06/05/2009

The recipe was really good. Only change I made was to just sprinkle morsels on top of the caramel and nuts before I put it back in the oven. The first time I cooked in a 2 quart casserole and the layer ended up a little thick and a little undercooked in the middle. Next time I will try an 8-inch square pan so it cooks better and the toppings will be more evenly distributed.

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