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Double Chocolate Spice Bread Pudding     

   

      8 oz french bread,crust removed

    1/4 c  butter,melted

    1/2 c  granulated sugar

    1/2 c  unsweetened cocoa powder

    1/2 c  cinnamon-flavored chips

  1 3/4 c  milk

      1 c  half-and-half,or light cream

     50    milk chocolate kisses

           -unwrapped or 1 1/2

      1 c  miniature milk chocolate

           -kisses

      2    eggs,beaten

      1 c  cinnamon-flavored chips

    1/2 c  half-and-half (or light

           -cream)

      1 c  powdered sugar,sifted

Butter a 2-quart square baking dish; set aside. Cube enough French

bread to equal 6 cups. Toss the bread cubes with melted butter. Combine

granulated sugar and cocoa; toss with bread cubes. Stir in the ½ cup

cinnamon-flavored chips. Transfer to prepared dish.

 

In a medium saucepan, heat milk and the 1-cup half-and-half just until

mixture begins to form bubbles around the edges. Remove from heat. Add

chocolate kisses and stir until smooth. Gradually stir hot mixture into

beaten eggs; pour mixture over bread in dish.

 

Bake, uncovered, in a 350 F. oven for 30 to 35 minutes or until pudding

appears set in center when gently shaken. Cool on a wire rack about 1

hour.

 

Meanwhile, for sauce, in a small microwave-safe bowl, combine the 1 cup

cinnamon-flavored chips and the ½ cup half-and-half. Microwave on 100

percent power (high) about 1 minute or until chips are melted, stirring

twice. Stir in powdered sugar. Serve warm sauce with the bread pudding.

Makes 10 to 12 servings.

 

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