detail bb Bread Pudding

Warm Chocolate Bread Pudding with Turtle Topping

Sweetly satisfying and and wickedly deceptive. This is a swirling, twirling twist on the English favourite. Dig in and be chocolate-charmed. This recipe has 19% fewer calories* and 70% less sugar* than the full-sugar recipe. Makes 16 servings.

Serving size

1⁄16 of dish (81g)

Calories

130 Calories

Ingredients

  • 21⁄2 cups (625 mL) skim milk

  • 1⁄3 cup (75 mL) Truvía® Cane Sugar Blend

  • 1⁄4 cup (50 mL) unsweetened cocoa

  • 2 tsp (10 mL) vanilla extract

  • 3 large eggs, lightly beaten

  • 1 large egg white

  • 5 cups (1.25 L) (1-inch) cubed day-old French bread

  • Cooking spray

  • 1⁄4 cup (50 mL) caramel sundae syrup

  • 1⁄4 cup (50 mL) chopped pecans

  • 1⁄4 cup (50 mL) milk chocolate chips

Directions

  • 1.

    Preheat oven to 350° F (180° C).

  • 2.

    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°F (180°C) for 50 minutes. Drizzle with caramel syrup, and sprinkle with nuts. Bake an additional 5 minutes or until caramel syrup is bubbly.

  • 3.

    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.

*This chocolate bread pudding with turtle topping has 130 calories and 3 grams of sugar per serving as compared to 160 calories and 10 grams of sugar per serving in the full-sugar version.

Nutrition Per Serving

Calories 130
Total Fat 3.5g
Saturated Fat 1g
Trans Fat 0g
Cholesterol 40mg
Sodium 170mg
Total Carbohydrate 22g
Dietary Fibre 1g
Sugars 3g
Erythritol 2g
Protein 5g
Calcium 6% DV
Iron 6% DV
Warm Chocolate Bread Pudding with Turtle Topping

Serving size: 1⁄16 of dish (81g)
Calories: 130 Calories

Ingredients

  • 21⁄2 cups (625 mL) skim milk

  • 1⁄3 cup (75 mL) Truvía® Cane Sugar Blend

  • 1⁄4 cup (50 mL) unsweetened cocoa

  • 2 tsp (10 mL) vanilla extract

  • 3 large eggs, lightly beaten

  • 1 large egg white

  • 5 cups (1.25 L) (1-inch) cubed day-old French bread

  • Cooking spray

  • 1⁄4 cup (50 mL) caramel sundae syrup

  • 1⁄4 cup (50 mL) chopped pecans

  • 1⁄4 cup (50 mL) milk chocolate chips

Directions

  • 1.  

    Preheat oven to 350° F (180° C).

  • 2.  

    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°F (180°C) for 50 minutes. Drizzle with caramel syrup, and sprinkle with nuts. Bake an additional 5 minutes or until caramel syrup is bubbly.

  • 3.  

    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.

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