Chef Isabel Cruz’s Bread Pudding with Mexican Chocolate & Almonds is featured by King’s Hawaiian!

Chef Isabel Cruz’s Bread Pudding with Mexican Chocolate & Almonds is featured by King’s Hawaiian!

http://www.kingshawaiian.com/recipes/isabels-bread-pudding-with-mexican-chocolate-and-almonds/

Perfect for the holidays!

Ingredients
Butter, For the pan
3 Large eggs
1 ½ C Half and half
2 Tbsp Packed light-brown sugar
1 C Almonds, sliced
Mexican Chocolate
(Makes 1 ½ cups. Recipe follows)
1 C Semisweet Chocolate Chips
1/2 C Sugar
1 Tbsp Ground cinnamon
Combine the chocolate chips, sugar, and cinnamon in a food processor and pulse until finely ground. Store in a cool, dry place in an airtight container.
KING’S HAWAIIAN Sweet Round Bread sliced thick enough to fill a 9-inch pie plate, split in half

Preparation
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.
Chef Isabel Cruz says:
Serve warm, at room temperature, or chilled. The bread pudding can be stored, covered, in the refrigerator for up to four days.