The Walking Bread (Pudding)

Prep: 30 Minutes
Cook: 30 Minutes
Serves: 8

4 5 Mini loaf pans

3 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

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.