Chocolate Chip Bread Pudding

Name: Chocolate Chip Bread Pudding
Ingredients: 1 loaf (about 16 ounces) crusty breadcut into 1-inch cubes; 1/2 cup (1 stick) unsalted buttermelted; 2 cans (12 fluid ounces each) NESTLÉ® CARNATION® Evaporated Milk; 1 cup water; 1/2 cup packed brown sugar; 4 large eggslightly beaten; 1 tablespoon vanilla extract; 1/2 package or 12 dough squares NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough; Vanilla light ice creamfor serving (optional)

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Servings: 18

postre refrigerated cookie dough toll house

Ingredients

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1 loaf (about 16 ounces) crusty breadcut into 1-inch cubes1/2 cup (1 stick) unsalted buttermelted2 cans (12 fluid ounces each) NESTLÉ® CARNATION® Evaporated Milk1 cup water1/2 cup packed brown sugar4 large eggslightly beaten1 tablespoon vanilla extract1/2 package or 12 dough squares NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar DoughVanilla light ice creamfor serving (optional)

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Instructions

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Step 1

Preheat the oven to 350° F.Toss bread cubes and melted butter on ungreasedlarge baking sheet.Spread out evenly.

Step 2

Bake for about 20 minutes or until golden.Let cool for 10 minutes on sheet on wire rack.

Step 3

Grease 13 x 9-inch baking dish.Transfer toasted bread cubes to prepared baking dish and let cool completely.

Step 4

Whisk evaporated milkwaterbrown sugareggs and vanilla extract in large bowl. Pour custard mixture over the top of the bread cubes pressing down on the breadso it is mostly submerged in the liquid. Let stand for 1 hourpressing down on bread once or twice.

Step 5

Preheat the oven to 400° F.Break 12 cookie dough squares in half and dot bread mixture with dough pieces.Cover the dish snugly with foil.

Step 6

Bake for 25 minutes.Carefully remove foil and bake for an additional 35 to 40 minutes until custard is set and the top is golden brown.Serve warm with a small scoop of vanilla ice creamif desired.