Ingredients
7 cups cubed day-old French bread (1-inch cubes)1/3 cup semisweet chocolate chips4 tablespoons chopped pecans, divided3 cups fat-free milk, divided1/2 cup packed brown sugar1/4 cup baking cocoa8 caramels2 teaspoons butter1/4 teaspoon chili powder3 eggs, beaten1 teaspoon vanilla extract1/4 cup caramel ice cream topping1/4 cup milk chocolate chips
Preparation
Place bread cubes in an 11x7-in. baking dish coated with cooking spray. Sprinkle with semisweet chips and 2 tablespoons pecans. In a large saucepan, combine 1 cup milk, brown sugar, cocoa, caramels, butter and chili powder. Cook and stir over medium-low heat until caramels are melted. Add remaining milk; heat through.
Stir a small amount of mixture into eggs; return all to the pan, stirring constantly. Stir in vanilla. Pour mixture over bread cubes; let stand for 10 minutes or until bread is softened.
Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Drizzle with caramel topping and sprinkle with remaining pecans; bake 2-3 minutes longer or until caramel topping is heated through. Let stand for 10 minutes.
In a microwave, melt milk chocolate chips; stir until smooth. Drizzle over bread pudding. Refrigerate leftovers.
