Dark Chocolate Bread & Butter Pudding

• 2 1/2 cups milk
• 200 g dark chocolate, roughly chopped
• 125 g PHILADELPHIA Cream Cheese, softened
• 1 tablespoon cocoa
• 1 tablespoon caster sugar
• 4 eggs
• 8 slices raisin bread
• icing sugar, for dusting
• Pure cream, to serve

1. COMBINE the milk, chocolate, 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 in half diagonally.
4. Arrange bread triangles in a greased 2 litre capacity shallow baking dish.
5. Pour over chocolate mixture and stand for 10 minutes.
6. BAKE in a moderately slow oven 160C for 3540 minutes or until set.
7. Allow to cool slightly.
8. Dust with icing sugar and serve with cream.
9. Serve immediately.
10. HANDY TIP: Italian Panettone is a great substitute for raisin bread.

milk, dark chocolate, philadelphia cream cheese, cocoa, caster sugar, eggs, bread, icing sugar, cream

Taken from www.kraftrecipes.com/recipes/dark-chocolate-bread-butter-pudding-128005.aspx (may not work)