Yum! Yum! Yum! That is how I would describe this Warm Chocolate Bread Pudding with Turtle Topping! Each bite is pure chocolate bliss! Are you ready for the best part of this recipe…..It is made with Truvia® Baking Blend! This recipe has 19% fewer calories and 70% less sugar compared to the full-sugar recipe! Thank you to Truvia® brand for sharing this amazing recipe with us.
The holiday season is filled with baked goods and delectable treats. Truvia® brand is promoting Healthier Holiday Baking by providing us with some truly fantastic recipes and their Healthier Holidays Baking Sweepstakes! Make sure you take a second to head over and enter the sweepstakes! There are some fantastic prizes!
How good does this amazing Truvia® Warm Chocolate Bread Pudding with Turtle Topping look!!!! Oh my goodness it tastes amazing. And are you ready for the best part…….It is so easy to make!
Warm Chocolate Bread Pudding with Turtle Topping
2 1⁄2 cups skim milk
1⁄3 cup Truvía® Baking Blend
1⁄4 cup unsweetened cocoa
2 tsp vanilla extract
3 large eggs, lightly beaten
1 large egg white
5 cups (1-inch) cubed day-old French bread
1⁄4 cup caramel sundae syrup
1⁄4 cup chopped pecans
1⁄4 cup milk chocolate chips
1. Preheat oven to 350° F.
Step 1. Slice your French bread into slices and then 1 inch cubes. Trust me you do not need near as much as I sliced. I was just pre-slicing the bread for sandwiches. Or that is what I am going to tell myself after slicing the entire loaf to get 3 cups 🙂
Combine Truvia® Baking Blend, Skim Milk, Unsweetened Cocoa, Vanilla, Eggs with a whisk until combined.
I have to mention that I love the pour spout on the Truvia® Baking Blend. It is so so so nice to use! I am a mess in the kitchen, I end up getting things all over the place. With the pour spout I did not have to worry that I was going to make a huge giant mess trying to scoop the Truvia® Baking Blend out of a bucket.
Soak your bread in the liquid mixture until nice and gooey
Spoon bread mixture into a 2-quart baking dish coated with cooking spray. I didn’t have a 2 quart baking dish like the one that is pictured on the Truvia® site so I used a pie pan and it worked great.
Bake at 350° for 50 minutes. Drizzle with caramel syrup, and sprinkle with nuts.
Bake an additional 5 minutes or until caramel syrup is bubbly.
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.
Truvia® natural sweetener is a great tasting, zero-calorie sweetener made with the best tasting part of the stevia leaf. One packet provides the same sweetness as two teaspoons of sugar, and is great in coffee, tea, or even your morning grapefruit. The sweetener is available in 40-, 80- and 140-count boxes, and in a spoonable jar. Truvia® Baking Blend blends Truvia® natural sweetener and sugar to provide a sugar-like taste and texture for recipes, with 75% fewer calories than sugar. For more info, check out Truvia.com/recipes or our Facebook, Pinterest, Twitter, and YouTube channels.
- 2 1⁄2 cups skim milk
- 1⁄3 cup Truvía® Baking Blend
- 1⁄4 cup unsweetened cocoa
- 2 tsp vanilla extract
- 3 large eggs, lightly beaten
- 1 large egg white
- 5 cups (1-inch) cubed day-old French bread
- Cooking spray
- 1⁄4 cup caramel sundae syrup
- 1⁄4 cup chopped pecans
- 1⁄4 cup milk chocolate chips
- Preheat oven to 350° F.
- 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° for 50 minutes. Drizzle with caramel syrup, and sprinkle with nuts.
- Bake an additional 5 minutes or until caramel syrup is bubbly.
- 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.
Compensation was provided by Cargill® via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Cargill®.