Double Chocolate Spice Bread Pudding

Double Chocolate Spice Bread Pudding

8 oz french bread,crust removed
1/4 c butter,melted
1/2 c granulated sugar
1/2 c unsweetened cocoa powder
1/2 c cinnamon-flavored chips
1 3/4 c milk
1 c half-and-half,or light cream
50 milk chocolate kisses
-unwrapped or 1 1/2
1 c miniature milk chocolate
-kisses
2 eggs,beaten
1 c cinnamon-flavored chips
1/2 c half-and-half (or light
-cream)
1 c powdered sugar,sifted
Butter a 2-quart square baking dish; set aside. Cube enough French
bread to equal 6 cups. Toss the bread cubes with melted butter. Combine
granulated sugar and cocoa; toss with bread cubes. Stir in the ½ cup
cinnamon-flavored chips. Transfer to prepared dish.
In a medium saucepan, heat milk and the 1-cup half-and-half just until
mixture begins to form bubbles around the edges. Remove from heat. Add
chocolate kisses and stir until smooth. Gradually stir hot mixture into
beaten eggs; pour mixture over bread in dish.
Bake, uncovered, in a 350 F. oven for 30 to 35 minutes or until pudding
appears set in center when gently shaken. Cool on a wire rack about 1
hour.
Meanwhile, for sauce, in a small microwave-safe bowl, combine the 1 cup
cinnamon-flavored chips and the ½ cup half-and-half. Microwave on 100
percent power (high) about 1 minute or until chips are melted, stirring
twice. Stir in powdered sugar. Serve warm sauce with the bread pudding.
Makes 10 to 12 servings.
Axact

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