Turtle bread pudding

Turtle bread pudding
Turtle bread pudding

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

--

servings

Ingredients

  • 7

    cups cubed day-old French bread (1 inch cubes)

  • 1/3

    cup semisweet chocolate chips

  • 4

    tbsp chopped pecans, divided

  • 3

    cups fat-free milk, divided

  • 1/2

    cup packed brown sugar

  • 1/4

    cup baking cocoa

  • 8

    caramels

  • 2

    tsp butter

  • 1/4

    tsp chili powder

  • 3

    eggs, beaten

  • 1

    tsp vanilla extract

  • 1/4

    cup caramel ice cream topping

  • 1/4

    cup milk chocolate chips

Directions

Place bread cubes in an 11 x 7 x 2 inch baking dish coated with cooking spray. Sprinkle with semisweet chips and 2 tbsp 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. 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.

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