Delicious bread pudding with a Mexican chocolate twist that features sugar, spice, and everything nice.
Preheat the oven to 350 degrees F. Butter a 9-inch pie plate and set aside.
Combine the eggs, half-and-half, and brown sugar in a large bowl. Whisk and combine.
Dip the sliced KING'S HAWAIIAN Bread into the egg mixture, turning once. The bread should absorb the egg mixture but not to the point of falling apart.
Fill a buttered pie plate, with a layer of the sliced dipped King's Hawaiian bread.
Sprinkle 1 cup of the Mexican chocolate over the dinner rolls and then ½ cup of the almonds.
Dip another layer of KING'S HAWAIIAN Bread on top. Sprinkle the remaining ½ cup Mexican chocolate and the remaining ½ cup almonds over the top.
Bake the bread pudding approximately 45 to 60 minutes until it is puffy and dry on top but still moist inside.
Remove from the oven and let cool slightly before cutting and serving.