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Turtle Bread Pudding
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Ingredients | |
7 cups | cubed day-old French bread, (1-in) 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 baking cocoa 8 caramels | |
2 tsp. | butter |
1/4 tsp. | chili powder |
3 | eggs, beaten |
1 tsp. | vanilla extract |
1/4 cu caramel ice cream topping | |
1/4 cup | milk chocolate chips |
Directions
PREHEAT oven to 350*F.
Place bread cubes in an 11x7x2" 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 cubs; let stand for 10 minutes or until bread is softened.
Bake, uncovered at 350*F 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.
Per serving: 288 cal, 9g fat, 3g sat fat, 69mg chol, 281mg sod, 46g carb, 2g fib, 8g pro
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