Chocolate Hershey's Bar Bread Pudding

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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