CHOCOLATE BREAD PUDDING

CHOCOLATE BREAD PUDDING

Yield: Makes 8 servings.

Butter for ramekins
1 loaf (5 x 9 inch) pumpkin bread
1 cup DOVE® Brand Milk Chocolate
1 can (15 oz.) pumpkin puree
1 ½ cups lowfat milk
½ cup brown sugar
2 large eggs
¼ teaspoon salt
½ cup whipped topping
8 ramekins or 9 x 13-inch baking dish
Cookie sheet pan

Preheat the oven to 350 degrees. Butter ramekins, set aside.

Cut the pumpkin bread into 1-inch cubes and spread them in a single layer on a cookie sheet. Bake bread cubes for approximately 20 minutes or until dry and lightly toasted.

Remove from the oven, transfer to a wire rack and let cool. (This can be done in advance.)

Reserve 8 DOVE® Brand Milk Chocolates, and roughly chop the rest of the candy. Set aside.

Whisk together the pumpkin puree, milk, brown sugar, eggs and salt until smooth. Gently stir in the chopped chocolate and toasted pumpkin bread. Divide mixture between the prepared ramekins and place them on the cookie sheet pan.

Bake for approximately 25-30 minutes, or until golden and filling is slightly firm. Remove from the oven and transfer to a wire rack to cool slightly.

Top with a dollop of whipped topping and a reserved milk chocolate candy.

Tip: If using a 9 x 13 inch baking pan, bake the bread pudding for 45-50 minutes or until golden and filling is slightly firm.