The Walking Bread (Pudding)

The Walking Bread (Pudding)

Prep: 30 Minutes Cook: 30 Minutes Serves: 8 Submitted by: Neens from Ono Yum


4 5 Mini loaf pans
3 large eggs
1 1/2 cups Half-and-half
2 tablespoons Packed light brown sugar
1 cup Almonds, sliced
1 package Oreo cookies, crumbled in a food processor
Butter, For the pan
Mexican chocolate, recipe follows *
1 package KING'S HAWAIIAN Original Hawaiian Sweet Round Bread, cut into 3/4
MEXICAN CHOCOLATE (Makes 1 ½ cups. Recipe follows)
1 cup Semisweet Chocolate Chips
1/2 cup sugar
1 tablespoon ground cinnamon


Step 1
Begin by making your Mexican Chocolate. Combine chocolate chips, sugar, and cinnamon in a food processor and pulse until finely ground. Store in a cool, dry place in an airtight container.

Step 2
Preheat the oven to 350 degrees F. Butter bottom and sides of loaf pans and set aside.

Step 3
Whisk and combine the eggs, half & half and brown sugar in a bowl.

Step 4
In a large bowl, add 1 cup of the Mexican chocolate and ½ cup sliced almonds with the diced bread and mix well.

Step 5
Pour egg mixture onto bread and make sure all bread is coated evenly.

Step 6
Fill loaf pans evenly with mixture and top with remaining sliced almonds and Mexican chocolate.

Step 7
Bake approximately 25 to 30 minutes until puffy and dry on top, while still moist inside.

Step 8
After letting the dishes cool, decorate with the cookie crumbs (fake dirt) and other edible or non-edible toys and accessories to create your “The Walking Bread” scene.