Chocolate Bread Pudding with Easy Vanilla Sauce

Chocolate Bread Pudding with Easy Vanilla Sauce
Yield:
45 servings, 1 dessert (275 g) each

Ingredients

Ingredients Weights Measures
Easy Vanilla Sauce
Jell-O Vanilla Instant Pudding 7-1/2 oz. [215 g] 1 cup [350 mL]
cold milk 60 fl oz 1-3/4 qt. [1.9 L]
Chocolate Bread Pudding
Day-old French bread, cubed 3 lb. [1.6 kg] 3-3/4 gal. [15 L]
butter, melted 1 lb. [565 g] 2-1/2 cups [625 mL]
Oreo Brownies, thawed, small dice 4 lb. [1.8 kg] 3-3/4 qt. [3.75 L]
eggs 60 fl oz 30 each
milk 100 fl oz 3 qt. [3.1 L]
heavy cream 40 fl oz 1-1/4 qt. [1.25 L]
vanilla 1 oz. [30 g] 2-1/2 Tbsp. [37 mL]
Philadelphia Brick Cream Cheese, softened, cubed 3 lb. [1.6 kg]
sugar 1 lb. [850 g] 1-3/4 qt. [1.9 L]
chocolate ice cream 3 lb. [1.7 kg] 45 scoops
prepared whipped topping 15 oz. [425 g] 1-1/2 qt. [1.5 L]
Easy Vanilla Sauce
Jell-O Vanilla Instant Pudding 1-1/2 oz. [45 g] 4-1/2 Tbsp. [67 mL]
cold milk 12 fl oz 1-1/2 cups [375 mL]
Chocolate Bread Pudding
Day-old French bread, cubed 11 oz. [310 g] 3 qt. [3 L]
butter, melted 4 oz. [115 g] 1/2 cup [125 mL]
Oreo Brownies, thawed, small dice 13 oz. [380 g] 3 cups [750 mL]
eggs 12 fl oz 6 each
milk 20 fl oz 2-1/2 cups [625 mL]
heavy cream 8 fl oz 1 cup [250 mL]
vanilla 1-1/2 tsp. [7 mL]
Philadelphia Brick Cream Cheese, softened, cubed 12 oz. [340 g]
sugar 6 oz. [170 g] 1-1/2 cups [375 mL]
chocolate ice cream 12 oz. [340 g] 9 scoops
prepared whipped topping 3 oz. [85 g] 1 cup [280 mL]

Directions

Easy Vanilla Sauce: Beat pudding mix and milk with whisk until well blended. Refrigerate until ready to use.

Chocolate Bread Pudding: Toss bread cubes with butter; spread onto bottom of sheet pan. Bake in 300ºF-convection oven 10 min.; cool slightly. Mix with brownie pieces in large bowl.

Blend eggs, milk, cream, vanilla, cream cheese and sugar in blender. Pour over brownie mixture; mix lightly. Let stand 15 min. Portion 8 oz. (225 g) into each of 45 (8-oz. [250-mL]) greased ramekins (or into each of 9 greased ramekins for trial recipe); place on sheet pan.

Bake in 275ºF-convection oven 20 min. or until custards are set.

For each serving: Unmould 1 warm Chocolate Bread Pudding onto plate; top with about 1-1/2 Tbsp. (22 mL) Easy Vanilla Sauce and 1 (#20) scoop ice cream. Pipe about 2 Tbsp. (30 mL) whipped topping next to pudding.

Kraft Kitchens Tips

Substitute
Prepare using vanilla ice cream.
Special Extra
Drizzle desserts with chocolate sauce just before serving.

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