DOUBLE CHOCOLATE BREAD PUDDING WITH CARAMEL-PEAR SAUCE

Double Chocolate Bread Pudding with Caramel-Pear Sauce image

Provided by My Food and Family

Categories Home

Time P2DT2h20m

Yield Makes 16 servings.

Number Of Ingredients 12

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Ingredients

1 loaf (1 lb.) challah bread, cut into 3/4-inch cubes (about 14 cups)
6 squares BAKER'S Semi-Sweet Chocolate, chopped
3 squares BAKER'S White Chocolate, chopped
8 eggs
2 cups half-and-half
2 cups milk
1 cup sugar
1/2 cup (1 stick) unsalted butter, melted
2 tsp. baking powder
1 tsp. vanilla
1 jar (12.25 oz.) caramel ice cream topping
1/4 cup chopped drained canned pears

Steps:

Preheat oven to 350°F. Place bread cubes and chopped chocolates in greased 13x9-inch baking pan; mix lightly. Set aside. Beat eggs in large bowl. Add half-and-half, milk, sugar, butter, baking powder and vanilla; beat with wire whisk until well blended. Pour over the bread mixture.
Bake 50 min. or until center is set. Cool 20 min.
Meanwhile, place caramel topping and pears in blender container; cover. Blend on medium speed until smooth. Spoon evenly onto 16 dessert plates just before serving; top each with a serving of the pudding.

Nutrition Facts : Calories 400, Fat 19 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 135 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 9 g