Turtle bread pudding
- 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
Preparation time 15mins
Cooking time 35mins
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.