Turtle Bread Pudding

By

"My favorite food is anything made with chocolate. In my opinion, what could be better? This bread pudding is yummy, with fantastic chocolate and caramel flavors, while it holds fat and calories in check. It's comfort food with an upscale twist. Any chocoholic will agree - this one earns a two thumbs up!"

Gloria Bradley, Naperville, IL

Chocolate Lovers' Contest, Second Place Winner

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  • 10

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

Preparation

Step 1

Place bread cubes in an 11-inch-by-7-inch 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.

Bake, uncovered, at 350 F for 35 to 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.


Nutrition Information:
Per serving
288 calories
9 g fat (3 g saturated fat)
69 mg cholesterol
281 mg sodium
46 g carbohydrates
2 g fiber
8 g protein



Turtle Bread Pudding published in Healthy Cooking December/January 2009, p29

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