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Give your bread pudding a twist with a chocolate, caramel, and nutty turtle topping.

Recipe by Cooking Light December 2001

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Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • 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.

Nutrition Facts

403 calories; calories from fat 28%; fat 12.4g; saturated fat 4.3g; mono fat 5.2g; poly fat 1.9g; protein 12.7g; carbohydrates 61.8g; fiber 3.2g; cholesterol 116mg; iron 2.2mg; sodium 318mg; calcium 206mg.
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