Ingredients
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6 cups cubed French bread - crusts removed 1/4 cup butter - melted 1 cup sugar 1/2 cup cocoa powder 1/2 cup Hershey's cinnamon chips 1 3/4 cups whole milk 1 cup cream 50 Hershey's Kisses Milk Chocolates 2 eggs - beaten 1 cup Hershey's Cinnamon Chips 1/2 cup cream 1 cup confectioners' sugar
Procedure
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Place the bread cubes in a large bowl, and drizzle with melted butter.
Toss to coat. Mix together the sugar and cocoa powder, sprinkle evenly
over the bread cubes, and toss again. Mix in 1/2 cup Hershey's Cinnamon
Chips. Butter an 8 inch square glass baking dish, and spread bread cubes
evenly into the baking dish. In a medium saucepan, heat the milk and 1 cup
cream just to the boiling point. Do not boil. Remove from heat, add
HERSHEY'S KISSES, and whisk until smooth. In a medium bowl, beat eggs
until frothy. Slowly whisk in chocolate mixture. Pour over bread cubes in
baking dish. Cover, and refrigerate for 1 hour. Preheat oven to 350
degrees F. Bake pudding until just set , but center moves slightly when
dish is shaken, about 35 minutes. Meanwhile, prepare glaze: Place
HERSHEY'S Cinnamon Chips and 1/2 cup cream in a microwave-safe measuring
cup. Microwave, stirring frequently, until the chips are melted. Whisk in
the confectioners' sugar until the mixture is smooth. Drizzle over warm
pudding, and serve
