Photo: Oxmoor House
Prep Time
8 Mins
Cook Time
38 Mins
6 servings (serving size: 1/6 of pudding and 2 teaspoons caramel syrup)

We updated classic bread pudding by baking the bread in a chocolate-pudding mixture topped with chocolate-covered caramel candies. While the dessert bakes, the center becomes moist and the candies melt, creating a sweet chocolate-caramel sauce. For added goodness, top the warm pudding with ice cream, and drizzle it with caramel sauce before serving.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Combine milk and pudding mix in a medium bowl, stirring well with a whisk. Stir in bread until coated. Pour bread mixture into an 8-inch square pan coated with cooking spray; sprinkle with chopped candy.

Step 3

Bake at 350° for 38 minutes. Spoon pudding evenly into each of 6 individual serving bowls; top each serving with ice cream, if desired, and drizzle evenly with syrup.

Step 4

Shortcut kitchen tip

Step 5

To quickly chop the chocolate-covered caramel candies, place the candies close to each other on a cutting board. Then use a sharp, heavy chef's knife, and rock the knife back and forth, pressing the thickest part of the blade down on the candies.

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Ratings & Reviews

tld0428's Review

June 17, 2014

jaclyncmemphis's Review

February 04, 2011
simple, easy, amazing. Love that it is light--maybe not the lightest dessert but there isn't sticks of butter in it like other bread pudding. If you don't have Rolos use chocolate chips and caramel sauce. Mix them with the bread and pudding before baking.