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 calories
carbohydrate: 138.5 g
cholesterol: 136.8 mg
fat: 49.8 g
fiber: 3.9 g
protein: 20.3 g
saturatedFat: 29.4 g
servingSize: -
sodium: 735.8 mg
sugar: 88.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Recipe Yield

8 servings

Recipe Note

A rich, moist chocolate bread pudding flavored with cinnamon chips, and drizzled with a cinnamon glaze.

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