Double Chocolate and Spice Bread Pudding Recipe

Ingredients
<br>- 6 cups cubed French bread, crusts removed
<br>- 1/4 cup butter, melted
<br>- 1 cup white sugar
<br>- 1/2 cup HERSHEY®'S Cocoa Powder
<br>- 1/2 cup HERSHEY®'S Cinnamon Chips
<br>- 1 3/4 cups whole milk
<br>- 1 cup cream
<br>- 50 HERSHEY®'S KISSES® Milk Chocolates
<br>- 2 eggs, beaten
<br>- 1 cup HERSHEY®'S Cinnamon Chips
<br>- 1/2 cup cream
<br>- 1 cup confectioners' sugar
<br><p></p>Directions
<br>step 1: Place the bread cubes in a large bowl, and drizzle with melted butter.  Toss to coat.   Mix together the sugar and HERSHEY'S Cocoa Powder, sprinkle evenly over the bread cubes, and toss again.  Mix in 1/2 cup HERSHEY'S Cinnamon Chips. Butter an 8 inch square glass baking dish, and spread bread cubes evenly into the baking dish.
<br>step 2: In a medium saucepan, heat the milk and 1 cup cream just to the boiling point; do not boil. Remove from heat, add HERSHEY'S KISSES, and whisk until smooth.
<br>step 3: In a medium bowl, beat eggs until frothy. Slowly whisk in chocolate mixture. Pour over bread cubes in baking dish. Cover, and refrigerate for 1 hour.
<br>step 4: Preheat oven to 350 degrees F (175 degrees C). Bake pudding until just set , but center moves slightly when dish is shaken, about 35 minutes.
<br>step 5: Meanwhile, prepare glaze. Place HERSHEY'S Cinnamon Chips and 1/2 cup cream in a microwave-safe measuring cup.  Microwave, stirring frequently, until the chips are melted.  Whisk in the confectioners' sugar until the mixture is smooth.  Drizzle over warm pudding, and serve.
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Ingredients
- 6 cups cubed French bread, crusts removed
- 1/4 cup butter, melted
- 1 cup white sugar
- 1/2 cup HERSHEY®'S Cocoa Powder
- 1/2 cup HERSHEY®'S Cinnamon Chips
- 1 3/4 cups whole milk
- 1 cup cream
- 50 HERSHEY®'S KISSES® Milk Chocolates
- 2 eggs, beaten
- 1 cup HERSHEY®'S Cinnamon Chips
- 1/2 cup cream
- 1 cup confectioners' sugar

Directions
step 1: Place the bread cubes in a large bowl, and drizzle with melted butter. Toss to coat. Mix together the sugar and HERSHEY'S Cocoa Powder, sprinkle evenly over the bread cubes, and toss again. Mix in 1/2 cup HERSHEY'S Cinnamon Chips. Butter an 8 inch square glass baking dish, and spread bread cubes evenly into the baking dish.
step 2: In a medium saucepan, heat the milk and 1 cup cream just to the boiling point; do not boil. Remove from heat, add HERSHEY'S KISSES, and whisk until smooth.
step 3: In a medium bowl, beat eggs until frothy. Slowly whisk in chocolate mixture. Pour over bread cubes in baking dish. Cover, and refrigerate for 1 hour.
step 4: Preheat oven to 350 degrees F (175 degrees C). Bake pudding until just set , but center moves slightly when dish is shaken, about 35 minutes.
step 5: Meanwhile, prepare glaze. Place HERSHEY'S Cinnamon Chips and 1/2 cup cream in a microwave-safe measuring cup. Microwave, stirring frequently, until the chips are melted. Whisk in the confectioners' sugar until the mixture is smooth. Drizzle over warm pudding, and serve.

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