Chocolate and Caramel Bread Pudding

Ingredients

• 0.3 cup caramel sundae syrup fat-free (such as Smucker's)
• 3.4 ounce chocolate-covered caramel candies chopped (such as Rolo)
• 1.4 ounce chocolate cook-and-serve pudding mix sugar-free
• 7 cups bread italian cubed ()
• 2.5 cups milk 1% low-fat

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• cutting board
• chefs knife

Directions

1. Preheat oven to 35
2. Combine milk and pudding mix in a medium bowl, stirring well with a whisk. Stir in bread until coated.
3. Pour bread mixture into an 8-inch square pan coated with cooking spray; sprinkle with chopped candy.
4. 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.
5. Shortcut kitchen tip
6. 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.