simple, easy, amazing. Love that it is light--maybe not the lightest dessert but there isn't sticks of butter in it like other bread pudding. If you don't have Rolos use chocolate chips and caramel sauce. Mix them with the bread and pudding before baking.
Chocolate and Caramel Bread Pudding
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.
More From Oxmoor House
- Calories: 357
- Calories from fat: 0.0%
- Fat: 6.8g
- Saturated fat: 3.6g
- Monounsaturated fat: 1.2g
- Polyunsaturated fat: 1g
- Protein: 10.3g
- Carbohydrate: 62.7g
- Fiber: 1.9g
- Cholesterol: 6mg
- Iron: 2.1mg
- Sodium: 540mg
- Calcium: 229mg
- 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.
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