You don’t have to be picky about the bread you use, either. French bread is always great for bread puddings because it is very dense. But use whatever breads you have on hand, even wheat bread. The denser the bread, the better. Also, it helps soak up the liquid if the bread is at least a day old.

Make sure that the eggs you use are fresh, as older eggs can result in a runny pudding. You can enjoy this dessert right out of the oven, perhaps with a scoop of vanilla ice cream. It is very rich, so you are likely to have leftovers. You can easily reheat individual pieces for 30 seconds on high power in your microwave, covered by a damp paper towel.

 

INGREDIENTS

6 cups cubed French bread, crusts removed

1/4 cup butter, melted

1 cup white sugar

1/2 cup HERSHEY®’S Cocoa Powder

1/2 cup HERSHEY®’S Cinnamon Chips

1 3/4 cups whole milk

1 cup cream

50 HERSHEY®’S KISSES® Milk Chocolates

2 eggs, beaten

1 cup HERSHEY®’S Cinnamon Chips

1/2 cup cream

1 cup confectioners’ sugar

 

DIRECTIONS

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.

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Quick Tip:  If you can’t find the cinnamon chips, don’t panic! Just substitute semi-sweet chips and sprinkle ½ to 1 teaspoon of cinnamon in with them. Then use dark chocolate chips to make the topping, as pictured.

Recipe courtesy of Sally Sibthorpe at allrecipes.com, photo courtesy of mediafree.gr