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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I just love to make bread pudding. I enjoy using King's Hawaiian Sweet Bread. It is a very versatile bread to use in many applications where bread is used. Ingredients:
2 1/2 cups half-and-half |
1 1/2 cups semisweet chocolate chips |
2 large eggs |
1/4 cup sugar |
1 tsp. vanilla |
1/8 tsp. salt |
6 cups lightly packed 1/2 cubes of king's hawaiian sweet bread ( about 1/2 of a 16 oz. loaf) |
Directions:
1. Heat half-and-half in a 2-qt. saucepan over medium heat until small bubbles form around edge. Remove from heat, stir in chocolate, mix until melted. Cool slightly. Whisk together eggs, sugar, vanilla and salt. Whisk 1 cup cooled chocolate into egg mixture. Stir in remaining chocolate until blended.
2. Pour chocolate mixture over bread cubes and mix until bread is well coated. Cover and let stand at room temperature for 30 minutes. Lightly coat six 6-oz. custard cups (or an 8 square baking pan)** with butter-flavored cooking spray. Mound bread equally into each cup.
3. Place cups on baking sheet. Bake in a preheated 325* oven for 35-40 minutes or until knife inserted in center comes out nearly clean. Best served warm with chocolate or vanilla sauce.
4. **If using baking dish, bake 5 minutes longer
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