Double Chocolate and Spice Bread Pudding

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

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 1065 Calories

Ingredients

• 1 cup white sugar
• 2 eggs, beaten
• 1 cup confectioners' sugar
• ¼ cup butter, melted
• ½ cup cream
• 1 ¾ cups whole milk
• 1 cup cream
• 6 cups cubed French bread, crusts removed
• ½ cup HERSHEY®'S Cocoa Powder
• ½ cup HERSHEY®'S Cinnamon Chips
• 50 HERSHEY®'S KISSES® Milk Chocolates
• 1 cup HERSHEY®'S Cinnamon Chips

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.