Warm Chocolate Bread Pudding with Turtle Topping

Ingredients

• 5 cups day-old bread french cubed (1-inch)
• 0.3 cup caramel sundae syrup (such as Hershey's)
• 1 large egg white 
• 3 large eggs lightly beaten
• 2.5 cups milk 2% reduced-fat
• 0.3 cup milk chocolate chips (such as Hershey's)
• 0.3 cup pecans chopped
• 0.7 cup sugar 
• 0.3 cup cocoa unsweetened (such as Hershey's)
• 2 teaspoons vanilla extract 

Equipment

• bowl
• oven
• whisk
• baking pan
• microwave
• spatula

Directions

1. Preheat oven to 35
2. Combine first 6 ingredients in a large bowl, stirring with a whisk.
3. Add bread, pressing down with a spatula to soak. Spoon bread mixture into a 2-quart baking dish coated with cooking spray.
4. Bake at 350 for 50 minutes.
5. Drizzle with caramel syrup, and sprinkle with nuts.
6. Bake an additional 5 minutes or until caramel syrup is bubbly.
7. Place chocolate chips in a small glass bowl or heavy-duty zip-top bag; microwave at high for 30 seconds or until melted.
8. Drizzle over the bread pudding.
9. Serve warm.