Turtle Bread Pudding
TOTAL TIME: Prep: 25 min. Bake: 35 min. + standing
YIELD: 10 servings.
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
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
-
1.
Place bread cubes in an 11x7-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.
-
2.
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.
-
3.
Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in 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.
-
4.
In a microwave, melt milk chocolate chips; stir until smooth. Drizzle over bread pudding. Refrigerate leftovers.
Nutrition Facts
1 serving: 288 calories, 9g fat (3g saturated fat), 69mg cholesterol, 281mg sodium, 46g carbohydrate (26g sugars, 2g fiber), 8g protein.
© 2024 RDA Enthusiast Brands, LLC