Double Chocolate Bread Pudding with Caramel-Pear Sauce

• 1 loaf (1 lb.) challah bread, cut into 3/4-inch cubes (about 14 cups)
• 6 squares BAKER'S Semi-Sweet Chocolate, chopped
• 3 squares BAKER'S White Chocolate, chopped
• 8 eggs
• 2 cups half-and-half
• 2 cups milk
• 1 cup sugar
• 1/2 cup (1 stick) unsalted butter, melted
• 2 tsp. CALUMET Baking Powder
• 1 tsp. vanilla
• 1 jar (12.25 oz.) KRAFT Caramel Topping
• 1/4 cup chopped drained canned pears Safeway 1 lb For $1.88 thru 02/09

1. Preheat oven to 350F.
2. Place bread cubes and chopped chocolates in greased 13x9-inch baking pan; mix lightly.
3. Set aside.
4. Beat eggs in large bowl.
5. Add half-and-half, milk, sugar, butter, baking powder and vanilla; beat with wire whisk until well blended.
6. Pour over the bread mixture.
7. Bake 50 min.
8. or until center is set.
9. Cool 20 min.
10. Meanwhile, place caramel topping and pears in blender container; cover.
11. Blend on medium speed until smooth.
12. Spoon evenly onto 16 dessert plates just before serving; top each with a serving of the pudding.

bread, s, s white chocolate, eggs, milk, sugar, unsalted butter, baking powder, vanilla, caramel topping

Taken from www.kraftrecipes.com/recipes/double-chocolate-bread-pudding-caramel-pear-sauce-56655.aspx (may not work)