EASTER BREAD PUDDING

EASTER BREAD PUDDING

3-1/2 cups day-old French or Italian bread, cubed
2/3 cup chopped chocolate eggs (or chocolate of your choice)
1/2 cup chopped Bing cherries OR fresh raspberries
3 large eggs
1/2 cup sugar
2 cups whole milk
1 tablespoon butter
Cinnamon-sugar

Preheat oven to 375 degrees F. Place bread cubes in 2-quart buttered baking dish. Mix in chopped chocolate and fruit. With electric mixer, beat eggs slightly. Beat in sugar; mix in milk. Pour egg mixture over bread. Dot with slivers of butter, then sprinkle on cinnamon-sugar. Bake 45-50 minutes, or until knife inserted in center comes out clean. Serve topped with whipped cream or topping. Serves 6-8.

Source: Portia Little