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HERSHEY’S Chocolate Bread Pudding

Ingredients:
1 package of cinnamon raisin bread
3 ounces dark raisins
3 ounces light brown sugar
1 ounce bourbon
1 finely zested orange
4 ounces HERSHEY’S Dark Chocolate Chips
3 ounces HERSHEY’S Extra Dark Chocolate or Scharffen Berger 62% Dark Semi-Sweet Chocolate (chopped)
1 teaspoon vanilla extract
1½ cups milk
4 whole eggs
¾ cup heavy cream

Instructions:

  • Cut the raisin bread slices into 4 sections.
  • Combine the raisin bread, raisins, brown sugar, bourbon, orange zest, and chocolate chips.
  • Toss gently to combine and let marinate in buttered baking pan overnight.
 1.

  • Bring the milk, vanilla extract, and heavy cream to a boil and pour over the chopped dark chocolate, stir to incorporate.
  • Once chocolate mixture is incorporated and smooth, slowly add your eggs to the mixture using a hand whisk.
  • Pour warm mixture over bread mixture that has been sitting in the baking pan overnight.
  • Let bread pudding sit for 1 hour at room temperature before baking.
  • Set baking pan in a larger pan, in a water bath for 1 hour at 300 degrees or until pudding is set.
 2.