Chocolate Bread Pudding
Print This Recipe
INGREDIENTS 1 box (2.75-ounces) vanilla cook-and-serve pudding
2 cups heavy cream
1 cup water
3 large eggs
7 slices Cinnamon-Raisin bread, toasted and cut into cubes
3/4 cup mini chocolate chips
Whipped cream, optionalHeat oven to 325 degrees. Coat 1-1/2 quart baking dish with cooking spray.
In medium-size saucepan, combine pudding mix, heavy cream and water. Bring to simmering over medium heat. In a small bowl, lightly beat eggs. Stir about 1/2 cup of hot pudding mixture into eggs. Stir egg mixture back into saucepan; cook, stirring constantly, for 1 minute.
Place half the bread cubes into prepared dish. Pour half of pudding mixture over bread cubes; sprinkle with 1/2 cup of mini chips. Repeat layering and top with the remaining 1/4 cup mini chips.
Bake at 325 degrees for 45 minutes, until liquid is absorbed. Let cool 15 minutes. Serve with whipped cream, if desired.
Makes 8 servings