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Chocolate and Caramel Bread Pudding

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.


  • 2 1/2 cups 1% low-fat milk
  • 1 (1.4-ounce) package sugar-free chocolate cook-and-serve pudding mix
  • 7 cups (1/2-inch) cubed Italian bread
  • Cooking spray
  • 2 (1.7-ounce) packages chocolate-covered caramel candies (such as Rolo), chopped
  • Vanilla fat-free ice cream (optional)
  • 1/4 cup fat-free caramel sundae syrup (such as Smucker's)

Nutrition Information

  • calories 357
  • caloriesfromfat 0.0 %
  • fat 6.8 g
  • satfat 3.6 g
  • monofat 1.2 g
  • polyfat 1 g
  • protein 10.3 g
  • carbohydrate 62.7 g
  • fiber 1.9 g
  • cholesterol 6 mg
  • iron 2.1 mg
  • sodium 540 mg
  • calcium 229 mg

How to Make It

  1. Preheat oven to 350°.

  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.

  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.

  4. Shortcut kitchen tip

  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.

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