Chocolate Bread Pudding

By Eat More Chocolate Team    ,   

December 7, 2015

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Give your bread pudding a twist with a chocolate, caramel, and nutty turtle topping.

  • Prep: 30 mins
  • Cook: 50 mins
  • 30 mins

    50 mins

    1 hrs 20 mins



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. 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.



2 1/2 cups 2% reduced-fat milk

2/3 cup sugar

1/4 cup unsweetened cocoa (such as Hershey's)

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 (such as Hershey's)

1/4 cup chopped pecans

1/4 cup milk chocolate chips (such as Hershey's)