Chocolate Chunk Turtle Bread Pudding
4 cups dry bread cubes
1 1/2 cups milk chocolate chunks, divided
1 cup white chocolate chunks
1 3/4 cups milk
3/4 cup caramel dessert topping
1/4 cup butter, melted
3/4 cup flour
1/2 cup light brown sugar, firmly packed
1/3 cup butter, softened
1/2 cup pecan pieces, toasted
Toss bread cubes, 1 cup of the milk chocolate chunks and white chocolate chunks in greased 9-inch square baking pan.
Beat eggs in large bowl with wire whisk until foamy.
Add milk, caramel topping and melted butter; beat until well blended.
Pour over bread mixture in baking pan.
Bake at 350 degrees F for 20 minutes.
Meanwhile, mix flour, brown sugar and softened butter in medium bowl until crumbly.
Stir in pecans and remaining 1/2 cup milk chocolate chunks. Sprinkle over pudding.
Bake an additional 30 minutes or until center is set.
Cool slightly in pan on wire rack.
Serve warm with additional caramel topping, if desired.
Bread Pudding Recipes