Warm Chocolate Bread Pudding with 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)

Preparation

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.