Chocolate Bread and Butter Pudding

• 2 1/2 cups milk
• 200g TOBLERONE* Dark Chocolate or dark cooking chocolate, roughly chopped
• 125g block PHILADELPHIA Cream Cheese, cubed and softened
• 1 tablespoon cocoa
• 1 tablespoon caster sugar
• 4 eggs, lightly beaten
• 8 slices raisin bread
• icing sugar, to serve
• double cream, optional, to serve

1. Combine the milk, Toblerone*, Philly*, cocoa and sugar in a large saucepan over low heat, stirring until smooth.
2. Allow to cool, then whisk in the eggs.
3. Cut each bread slice diagonally in half.
4. Arrange bread triangles in a greased 2 litre capacity deep baking dish.
5. Pour over chocolate mixture and set aside for 10 minutes.
6. Bake pudding at 160C for 30-35 minutes until set.
7. Allow to cool slightly.
8. Dust with icing sugar and serve with cream, if desired.

milk, toblerone, cream cheese, cocoa, caster sugar, eggs, bread, icing sugar, cream

Taken from www.kraftrecipes.com/recipes/chocolate-bread-butter-pudding-104451.aspx (may not work)