Warm Chocolate Bread Pudding with Turtle Topping

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

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Nutritional Information

Amount per serving
  • Calories: 403
  • Calories from fat: 28%
  • Fat: 12.4g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 5.2g
  • Polyunsaturated fat: 1.9g
  • Protein: 12.7g
  • Carbohydrate: 61.8g
  • Fiber: 3.2g
  • Cholesterol: 116mg
  • Iron: 2.2mg
  • Sodium: 318mg
  • Calcium: 206mg


  • 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)


  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.
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