Turtle Bread Pudding

• 7 cups cubed day-old French bread (1-inch cubes)
• 1/3 cup semisweet chocolate chips
• 4 tablespoons chopped pecans, divided
• 3 cups fat-free milk, divided
• 1/2 cup packed brown sugar
• 1/4 cup baking cocoa
• 8 caramels
• 2 teaspoons butter
• 1/4 teaspoon chili powder
• 3 eggs, beaten
• 1 teaspoon vanilla extract
• 1/4 cup caramel ice cream topping
• 1/4 cup milk chocolate chips

1. 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.
2. 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.
3. Bake, uncovered, at 350u0b0 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.
4. In a microwave, melt milk chocolate chips; stir until smooth. Drizzle over bread pudding. Refrigerate leftovers.

bread, chocolate chips, pecans, milk, brown sugar, baking cocoa, caramels, butter, chili powder, eggs, vanilla, caramel ice cream topping, milk chocolate chips

Taken from www.tasteofhome.com/recipes/turtle-bread-pudding/ (may not work)