Classic Bread Pudding with a “Twist”
2 cups milk
1/ 2 cup butter or margarine
3 eggs, slightly beaten
1/4 cup sugar
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
6 - 8 cups soft bread cubes (about 6 slices bread)
1/2 cup Hershey Special Dark Chocolate chips - is my choice but you can use other chips
1/4 cup Hershey Sea Salt Caramel chips - again my choice for a “twist”
Whipping (heavy) cream, if desired
Heat oven to 350ºF.
In 2-quart saucepan, heat milk and butter over medium heat until butter is melted and milk is hot.
In large bowl, mix eggs, sugars, cinnamon and salt. Stir in bread cubes and chips.
Stir in milk mixture. Pour into ungreased cake pan but I prefer to spray it a little with cooking spray bit but that is my choice again.
Bake covered 30 and uncovered for about 15 minutes more - a total cooking time of 45 minutes or until knife inserted 1 inch from edge comes out clean.
Serve warm with whipping cream if desired.