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Warm Chocolate Bread Pudding with Turtle Topping

Randy Mayor; Melanie J. Clarke
Yield 6 servings
Give your bread pudding a twist with a chocolate, caramel, and nutty turtle topping.

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)

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.