The Walking Bread (Pudding)Prep: 30 Minutes Cook: 30 Minutes Serves: 8 Submitted by: Neens from Ono YumIngredients4 5 Mini loaf pans3 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 * |
Preparation
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.
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