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.

Yield:

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

Ingredients

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)

Preparation

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.

Cooking Light Fresh Food Fast Weeknight Meals,

Oxmoor House

March 2010
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