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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Every bite of this yummy, gooey, oh-so-chocolaty bread pudding will put your taste buds in overload. With only 3 g of saturated fat and less than 300 calories, what's not to love? Gloria Bradley - Naperville, Illinois 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 |
Directions:
1. Place bread cubes in an 11-in. x 7-in. 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.
2. 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.
3. 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.
4. In a microwave, melt milk chocolate chips; stir until smooth. Drizzle over bread pudding. Refrigerate leftovers. Yield: 10 servings.
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