Photo: Oxmoor House
Prep Time
8 Mins
Cook Time
38 Mins
Yield
6 servings (serving size: 1/6 of pudding and 2 teaspoons caramel syrup)

We updated classic bread pudding by baking the bread in a chocolate-pudding mixture topped with chocolate-covered caramel candies. While the dessert bakes, the center becomes moist and the candies melt, creating a sweet chocolate-caramel sauce. For added goodness, top the warm pudding with ice cream, and drizzle it with caramel sauce before serving.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Combine milk and pudding mix in a medium bowl, stirring well with a whisk. Stir in bread until coated. Pour bread mixture into an 8-inch square pan coated with cooking spray; sprinkle with chopped candy.

Step 3

Bake at 350° for 38 minutes. Spoon pudding evenly into each of 6 individual serving bowls; top each serving with ice cream, if desired, and drizzle evenly with syrup.

Step 4

Shortcut kitchen tip

Step 5

To quickly chop the chocolate-covered caramel candies, place the candies close to each other on a cutting board. Then use a sharp, heavy chef's knife, and rock the knife back and forth, pressing the thickest part of the blade down on the candies.

Cooking Light Fresh Food Fast Weeknight Meals

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