Double Chocolate Spice Bread Pudding

8 oz french bread, crust removed
1/4 c butter, melted
1/2 c granulated sugar
1/2 c unsweetened cocoa powder
1/2 c cinnamon-flavored chips
1 3/4 c milk
1 c half-and-half, or light cream
50 milk chocolate kisses unwrapped or 1 1/2
1 c miniature milk chocolate kisses
2 eggs, beaten
1 c cinnamon-flavored chips
1/2 c half-and-half (or light cream)
1 c powdered sugar, sifted

Butter a 2-quart square baking dish; set aside. Cube enough French bread to equal 6 cups. Toss the bread cubes with melted butter. Combine granulated sugar and cocoa; toss with bread cubes.
Stir in the cup cinnamon-flavored chips. Transfer to prepared dish.

In a medium saucepan, heat milk and the 1-cup half-and-half just until mixture begins to form bubbles around the edges. Remove from heat.
Add chocolate kisses and stir until smooth. Gradually stir hot mixture into beaten eggs; pour mixture over bread in dish.

Bake, uncovered, in a 350 F. oven for 30 to 35 minutes or until pudding appears set in center when gently shaken. Cool on a wire rack about 1 hour.

Meanwhile, for sauce, in a small microwave-safe bowl, combine the 1 cup cinnamon-flavored chips and the cup half-and-half. Microwave on 100 percent power (high) about 1 minute or until chips are melted, stirring twice.
Stir in powdered sugar. Serve warm sauce with the bread pudding. Makes 10 to 12 servings.

First place in the
Hershey Challenge