Chocolate and Caramel Bread Pudding

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

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Recipe Time

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Nutritional Information

Amount per serving
  • 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

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. 1. Preheat oven to 350°.
  2. 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. 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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