Warm Chocolate Bread Pudding with Turtle Topping

Warm Chocolate Bread Pudding with Turtle Topping Recipe
Randy Mayor; Melanie J. Clarke
Give your bread pudding a twist with a chocolate, caramel, and nutty turtle topping.

Yield:

6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 403
Caloriesfromfat 28 %
Fat 12.4 g
Satfat 4.3 g
Monofat 5.2 g
Polyfat 1.9 g
Protein 12.7 g
Carbohydrate 61.8 g
Fiber 3.2 g
Cholesterol 116 mg
Iron 2.2 mg
Sodium 318 mg
Calcium 206 mg

Ingredients

2 1/2 cups 2% reduced-fat milk
2/3 cup sugar
1/4 cup unsweetened cocoa (such as Hershey's)
2 teaspoons vanilla extract
3 large eggs, lightly beaten
1 large egg white
5 cups (1-inch) cubed day-old French bread
Cooking spray
1/4 cup caramel sundae syrup (such as Hershey's)
1/4 cup chopped pecans
1/4 cup milk chocolate chips (such as Hershey's)

Preparation

Preheat oven to 350°.

Combine first 6 ingredients in a large bowl, stirring with a whisk. Add bread, pressing down with a spatula to soak. Spoon bread mixture into a 2-quart baking dish coated with cooking spray. Bake at 350° for 50 minutes. Drizzle with caramel syrup, and sprinkle with nuts. Bake an additional 5 minutes or until caramel syrup is bubbly.

Place chocolate chips in a small glass bowl or heavy-duty zip-top bag; microwave at high for 30 seconds or until melted. Drizzle over the bread pudding. Serve warm.

Note:

December 2001
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