Get some inspiration for your next dessert with this version of an old-fashioned Mexican bread pudding. Warm and smooth milk chocolate sauce complements the rich, eggy bread pudding in this easy recipe.
Heat oven to 350°F. Butter 13 x 9 x 2-inch baking pan. Remove wrappers from milk chocolate pieces; set aside.
Combine milk, eggs, sugar, cinnamon, vanilla and salt in large bowl with wire whisk. Stir in bread cubes, coating completely; allow to stand for 10 minutes. Place about half the bread mixture in prepared pan; sprinkle with 36 chocolate pieces. Top with remaining bread mixture.
Bake 40 to 45 minutes or until surface is set. Cool 30 minutes. Meanwhile make Milk Chocolate Sauce. Cut pudding into squares; top with sauce, sweetened whipped cream and milk chocolate piece garnish, if desired.
Milk Chocolate Sauce: Place 1/3 cup whipping cream and remaining 24 milk chocolate pieces in medium microwave-safe bowl. Microwave at medium (50%) 30 seconds; stir. Microwave at medium an additional 10 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth. Stir in 1/4 teaspoon ground cinnamon, if desired. Cool slightly. About 3/4 cup sauce.
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.