Chocolate and Caramel Bread Pudding

Chocolate and Caramel Bread Pudding Recipe
Photo: Oxmoor House
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.


6 servings (serving size: 1/6 of pudding and 2 teaspoons caramel syrup)

Recipe from

Oxmoor House

Recipe Time

Prep: 8 Minutes
Cook: 38 Minutes

Nutritional 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


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)


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.

Shortcut kitchen tip

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.