Hersheys Chocolate Pudding Food
CHOCOLATE HERSHEY'S BAR BREAD PUDDING
This is a special treat. In the old days bread pudding was created to make use of old stale bread; these days, we usually have to toast our bread to give it the proper texture. There isn't any fruit in this recipe, but I encourage you to have fun with it, and add some bananas or whatever fruit you enjoy the most.
Provided by MarieRynr
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350*F.
- prepare a custard; whisk together the milk, egg yolks, 1/2 cup sugar, cinnamon, and vanilla in a large bowl. Set aside.
- Spread the bread in a single layer on a large baking pan with sides.
- Place butter in a small saucepan over medium heat.
- When melted, drizzle the butter over the bread and toss or stir to evenly coat.
- Place the pan into the oven and bake until lightly browned, about 15 minutes.
- Keep the oven temperature at 350*F and transfer the bread to the bowl with the custard, gently stirring to saturate all pieces. Set aside for 2 to 3 minutes.
- Spray a 10 inch cast iron skillet with cooking spray.
- Line the bottom of the skillet with parchment or baking paper.
- Spoon half of the bread/custard mixture on top, spreading in an even layer.
- Sprinkle with the chocolate, then top with the remaining bread.
- Sprinkle the pecans and remaining sugar on top.
- Bake for 30 minutes.
- Serve warm with Vanilla Bean Bourbon Sauce and Hershey's Chocolate syrup drizzled over top.
- For the sauce: in a small bowl, stir together the cornstarch and bourbon.
- In a medium, heavy bottomed saucepan, whisk together the milk, egg yolk, sugar, vanilla and salt.
- Place the pan over medium heat and bring to a boil, stirring constantly.
- Reduce the heat to low, add the cornstarch mixture and cook, whisking constantly for another minute or until thickened. Keep warm and serve with pudding.
Nutrition Facts : Calories 1149.2, Fat 62.8, SaturatedFat 30.8, Cholesterol 319.5, Sodium 813.1, Carbohydrate 135, Fiber 13.1, Sugar 66.6, Protein 23
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