4 ounces brown sugar
5-1/2 ounces white sugar
1 ounce Hershey®’s Cocoa
6 ounces eggs
16 ounces heavy cream
1-1/2 ounces Hershey®’s Semi-Sweet Chocolate Chips
1/2 ounce vanilla
6 ounces white bread, cubed
Topping
pecans, finely chopped
Heath® Toffee, medium grind
vanilla ice cream
Hershey®’s Classic Caramel Topping
Honey Tuile Corkscrew (see recipe)
Combine the sugars and cocoa powder in bowl and stir in the eggs. Mix until smooth.
Heat cream to a simmer. Add chocolate chips; whip to combine. Temper the eggs and combine with the hot cream. Add vanilla.
Place cubed white bread in each of 6 ounce casserole dishes. Bread may be fresh, or leftover stale products may be utilized.
Ladle custard over the bread and let set so bread absorbs custard. Add additional custard to bring it level with the bread.
Sprinkle about 2 tablespoons of finely ground pecans over the surface of custard in each casserole dish. Sprinkle ground toffee pieces over each casserole dish.
Bake in a water bath at 350°F until custard is set, about 20 – 30 minutes.
Cool and store covered.
To serve, rewarm in oven or microwave at service time. Top with vanilla ice cream, caramel topping and Honey Tuile Corkscrew. Additional ground toffee pieces may be sprinkled over the ice cream.
NOTE:
Make this recipe more upscale by using brioche or croissants instead of white bread. Keep in mind it will result in a much richer pudding.
SERVES: 16