Chocolate and Caramel Bread Pudding


  • ¼ cup fat-free caramel sundae syrup (such as Smucker's)
  • Vanilla fat-free ice cream (optional)
  • 2 (1.7-ounce) packages chocolate-covered caramel candies (such as Rolo), chopped
  • Cooking spray
  • 7 cups (½-inch) cubed Italian bread
  • 1 (1.4-ounce) package sugar-free chocolate cook-and-serve pudding mix
  • 2 ½ cups 1% low-fat milk

1. Preheat oven to 350°. 2. Combine milk and pudding mix in a medium bowl, stirring well with a whisk. Stir in bread until coated. Pour bread mixture into an 8-inch square pan coated with cooking spray; sprinkle with chopped candy. 3. Bake at 350° for 38 minutes. Spoon pudding evenly into each of...

View full recipe at SpringPad


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