Give your bread pudding a twist with a chocolate, caramel, and nutty turtle topping.
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
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)
How to Make It
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.
Whole family loved it! Had loads of hot dog buns leftover from son's boy scout camping trip, so I've been slowly working my way through quite a few bread pudding recipes, subbing HD buns for whatever bread is called for in the recipe.
Just used chocolate syrup instead of melting chips and ended up just omitting it all together on the leftovers. Hubby said he liked it even better than brownies!
The recipe was really good. Only change I made was to just sprinkle morsels on top of the caramel and nuts before I put it back in the oven. The first time I cooked in a 2 quart casserole and the layer ended up a little thick and a little undercooked in the middle. Next time I will try an 8-inch square pan so it cooks better and the toppings will be more evenly distributed.
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