Capriotada con Chocolate (Bread Pudding)
Get some inspiration for your next dessert with this version of an old-fashioned Mexican bread pudding. Warm and smooth milk chocolate sauce complements the rich, eggy bread pudding in this easy recipe.
Ingredients
- 60 HERSHEY'S KISSES Brand Milk Chocolates, divided
- 3-3/4 cups milk
- 5 eggs
- 1 cup sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 3/4 teaspoon salt
- 6 to 6-1/2 cups French or Italian bread 1/2-inch cubes
- MILK CHOCOLATE SAUCE (recipe follows)
- Sweetend whipped cream (optional)
- Additional HERSHEY'S KISSES Brand Milk Chocolates for garnish (optional)
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.
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