Double Chocolate and Spice Bread Pudding recipe
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Ingredients
- 6 cups cubed French bread, crusts removed ¼ cup butter, melted 1 cup white sugar ½ cup HERSHEY®'S Cocoa Powder ½ cup HERSHEY®'S Cinnamon Chips 1 ¾ cups whole milk 1 cup cream 50 HERSHEY®'S KISSES® Milk Chocolates 2 eggs, beaten 1 cup HERSHEY®'S Cinnamon Chips ½ cup cream 1 cup confectioners' sugar
Nutrition Info
- 1065.4 caloriescarbohydrate: 138.5 gcholesterol: 136.8 mgfat: 49.8 gfiber: 3.9 gprotein: 20.3 gsaturatedFat: 29.4 gservingSize: -sodium: 735.8 mgsugar: 88.4 gtransFat: : -unsaturatedFat: : -
Directions Double Chocolate and Spice Bread Pudding
Directions
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Place the bread cubes in a large bowl, and drizzle with melted butter. Toss to coat. Mix together the sugar and HERSHEY'S Cocoa Powder, sprinkle evenly over the bread cubes, and toss again. Mix in 1/2 cup HERSHEY'S Cinnamon Chips. Butter an 8 inch square glass baking dish, and spread bread cubes evenly into the baking dish.
In a medium saucepan, heat the milk and 1 cup cream just to the boiling point, do not boil. Remove from heat, add HERSHEY'S KISSES, and whisk until smooth.
In a medium bowl, beat eggs until frothy. Slowly whisk in chocolate mixture. Pour over bread cubes in baking dish. Cover, and refrigerate for 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Bake pudding until just set, but center moves slightly when dish is shaken, about 35 minutes.
Meanwhile, prepare glaze. Place HERSHEY'S Cinnamon Chips and 1/2 cup cream in a microwave-safe measuring cup. Microwave, stirring frequently, until the chips are melted. Whisk in the confectioners' sugar until the mixture is smooth. Drizzle over warm pudding, and serve.