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Turtle Bread Pudding

Every bite of this yummy, gooey, oh-so-chocolaty bread pudding will put your taste buds in overload. With only 3 g of saturated fat and less than 300 calories, what's not to love? Gloria Bradley - Naperville, Illinois

10 ServingsPrep: 25 min. Bake: 35 min. + standing

Ingredients

7 cups cubed day-old French bread (1-inch cubes)
1/3 cup semisweet chocolate chips
4 tablespoons chopped pecans, divided
3 cups fat-free milk, divided
1/2 cup packed brown sugar
1/4 cup baking cocoa
8 caramels
2 teaspoons butter
1/4 teaspoon chili powder
3 eggs, beaten
1 teaspoon vanilla extract
1/4 cup caramel ice cream topping
1/4 cup milk chocolate chips

Directions

Place bread cubes in an 11-in. x 7-in. baking dish coated with
cooking spray. Sprinkle with semisweet chips and 2 tablespoons
pecans. In a large saucepan, combine 1 cup milk, brown sugar, cocoa,
caramels, butter and chili powder. Cook and stir over medium-low
heat until caramels are melted. Add remaining milk; heat through.
Stir a small amount of mixture into eggs; return all to the pan,
stirring constantly. Stir in vanilla. Pour mixture over bread cubes;
let stand for 10 minutes or until bread is softened.

2 of 2

Turtle Bread Pudding (continued)

Directions (continued)

Bake, uncovered, at 350° for 35-40 minutes or until a knife
inserted near the center comes out clean. Drizzle with caramel
topping and sprinkle with remaining pecans; bake 2-3 minutes longer
or until caramel topping is heated through. Let stand for 10
minutes.
In a microwave, melt milk chocolate chips; stir until smooth. Drizzle
over bread pudding. Refrigerate leftovers. Yield: 10 servings.

Nutrition Facts: 1 serving equals 288 calories, 9 g fat (3 g saturated fat), 69 mg cholesterol, 281 mg sodium, 46 g carbohydrate, 2 g fiber, 8 g protein.