Double Chocolate and Spice Bread Pudding Recipe

Place the bread cubes in a large bowl and drizzle with melted butter. Toss to coat. Mix together the sugar and HERSHEY'S 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 (175 degrees C). 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.