Isabel’s Bread Pudding with Mexican Chocolate and Almonds

Isabel’s Bread Pudding with Mexican Chocolate and Almonds

Prep: 15 minutes

Cook: 60 minutes

Serves: 8

Ingredients for this recipe

Ingredients

  • Butter, For the pan
  • 3 large eggs
  • 1 ½ cup half and half
  • 2 tablespoons Packed light-brown sugar
  • 1 cup Almonds, sliced
  • 1 cup Semisweet Chocolate Chips
  • 1/2 cup sugar
  • 1 tablespoon ground cinnamon

Our Products used

Our Products used

Preparation

Preparation

Delicious bread pudding with a Mexican chocolate twist that features sugar, spice, and everything nice.
Step 1
Preheat the oven to 350 degrees F. Butter a 9-inch pie plate and set aside.
Step 2
Combine the eggs, half-and-half, and brown sugar in a large bowl. Whisk and combine.
Step 3
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.
Step 4
Fill a buttered pie plate, with a layer of the sliced dipped King's Hawaiian bread.
Step 5
Sprinkle 1 cup of the Mexican chocolate over the dinner rolls and then ½ cup of the almonds.
Step 6
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.
Step 7
Bake the bread pudding approximately 45 to 60 minutes until it is puffy and dry on top but still moist inside.
Step 8
Remove from the oven and let cool slightly before cutting and serving.

Our Products used

Our Products used

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Isabel’s Bread Pudding with Mexican Chocolate and Almonds

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