As I searched for new recipes to try, my eyes fell on these words…Warm Chcolate Bread Pudding with Turtle Topping — Wow! Just the name of this dessert is delicious! I loved the simplicity of this recipe as well as the “yum’s” and “oh, that’s so good’s” that I heard as it was eaten.
To be perfectly honest, I’ve never been a huge fan of bread pudding because it is usually quite soggy, ugh. This recipe turned out much more cake-y which I count as pretty perfect!
- 2 1/2 cups 2% reduced-fat milk
- 2/3 cup sugar
- 1/4 cup unsweetened cocoa
- 2 teaspoons vanilla extract
- 3 large eggs, lightly beaten
- 1 large egg white
- 5 cups (1-inch) cubed day-old French bread
- Cooking spray
- 1/4 cup caramel sundae syrup
- 1/4 cup chopped pecans
- 1/4 cup milk chocolate chips
Preheat oven to 350°.
Combine first 6 ingredients in a large bowl, stirring with a whisk. Add bread, pressing down with a spatula to soak. (I left the bread soaking overnight in the refrigerator.) Spoon bread mixture into a 2-quart baking dish coated with cooking spray.
Bake at 350° for 50 minutes. Drizzle with caramel syrup, and sprinkle with nuts. Bake an additional 5 minutes or until caramel syrup is bubbly.
Place chocolate chips in a small glass bowl or heavy-duty zip-top bag; microwave at high for 30 seconds or until melted. Drizzle over the bread pudding. Serve warm.
*Note: I doubled the recipe to fill a large 9 x 13 baking dish. I’m sure that soaking the bread overnight made it more flavorful. It’s a good sweet–not too rich– except for the toppings, of course!
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