Capriotada con Chocolate (Bread Pudding)

Directions

• 1. Heat oven to 350°F. Butter 13 x 9 x 2-inch baking pan. Remove wrappers from milk chocolate pieces; set aside.
• 2. Combine milk, eggs, sugar, cinnamon, vanilla and salt in large bowl with wire whisk. Stir in bread cubes, coating completely; allow to stand for 10 minutes. Place about half the bread mixture in prepared pan; sprinkle with 36 chocolate pieces. Top with remaining bread mixture.
• 3. Bake 40 to 45 minutes or until surface is set. Cool 30 minutes. Meanwhile make MILK CHOCOLATE SAUCE. Cut pudding into squares; top with sauce, sweetened whipped cream and milk chocolate piece garnish, if desired. Makes 12 servings.
• MILK CHOCOLATE SAUCE: Place 1/3 cup whipping cream and remaining 24 milk chocolate pieces in medium microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. Microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth. Stir in 1/4 teaspoon ground cinnamon, if desired. Cool slightly. About 3/4 cup sauce.