Choco Bread Pudding

Ingredients: 12 ounces challah bread cut into 1-inch cubes (about 9 cups) 1 1/2 cups miniature semisweet chocolate pieces 4 eggs, beaten 3 cups half-and-half or light cream 1 cup packed brown sugar 3/4 teaspoon ground cinnamon Dash salt

1 cup chopped pecans 1/2 cup packed brown sugar 1 tablespoon cornstarch 1/3 cup half-and-half or light cream see savingsOn Sale 1/4 cup water 2 tablespoons light-colored corn syrup see savingsOn Sale 1 tablespoon butter 1/2 teaspoon vanilla

Preheat oven to 350 degree F. In a large mixing bowl combine bread cubes and chocolate pieces. Transfer to a lightly greased 13x9x2-inch baking dish or 3-quart rectangular casserole; set aside.

In a medium bowl stir together eggs, the 3 cups cream, 1 cup brown sugar, the cinnamon, and salt. Slowly pour over bread. Press bread lightly with back of a large spoon to moisten bread completely. Sprinkle with pecans. Bake, uncovered, for 40 to 45 minutes or until egg mixture is set.

(To make ahead, cover; chill up to 24 hours. Bake as directed.) 3. Meanwhile, for sauce, in a small heavy saucepan combine the 1/2 cup brown sugar and the cornstarch. Stir in the 1/3 cup cream, the water, and corn syrup. Cook and stir until thickened and bubbly (mixture may appear curdled at first).

Cook and stir for 2 minutes more. Remove saucepan from heat; stir in butter and vanilla. Pour sauce over the hot bread pudding. Let stand 30 minutes before serving. Makes 16 servings. Hope you enjoy!