Chocolate and Caramel Bread Pudding


Nutrition amount per serving



  • 2 1/2 cups 1{95b42cb95d03c55cbcce4fb56d53af95c8664f32708916cee1604837e5422d61} low-fat milk
  • 1 (1.4-ounce) package sugar-free chocolate cook-and-serve pudding mix
  • 7 cups (1/2-inch) cubed Italian bread
  • Cooking spray
  • 2 (1.7-ounce) packages chocolate-covered caramel candies (such as Rolo), chopped
    Vanilla fat-free ice cream (optional)
  • 1/4 cup fat-free caramel sundae syrup (such as Smucker’s)
  1. Preheat oven to 350°.
  2. Make a mixture of 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. Allow it to bake at 350° for 38 minutes. Spoon pudding evenly into each of 6 individual serving bowls; top each serving with ice cream, if desired, and drizzle evenly with syrup.
  3. Shortcut kitchen tip: To quickly chop the chocolate-covered caramel candies, place the candies close to each other on a cutting board. Then use a sharp, heavy chef’s knife, and rock the knife back and forth, pressing the thickest part of the blade down on the candies.

6 servings (serving size: 1/6 of pudding and 2 teaspoons caramel syrup)