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.

Recipe by Oxmoor House March 2010

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Oxmoor House

Recipe Summary

prep:
8 mins
cook:
38 mins
total:
46 mins
Yield:
6 servings (serving size: 1/6 of pudding and 2 teaspoons caramel syrup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • 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.

  • Shortcut kitchen tip

  • 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.

Source

Cooking Light Fresh Food Fast Weeknight Meals

Nutrition Facts

357 calories; calories from fat%; fat 6.8g; saturated fat 3.6g; mono fat 1.2g; poly fat 1g; protein 10.3g; carbohydrates 62.7g; fiber 1.9g; cholesterol 6mg; iron 2.1mg; sodium 540mg; calcium 229mg.