Five Spice Chocolate Apricot Bread Pudding

Ingredients

• 
  Pudding
• 8 ounces day old French bread, cut into 1-inch cubes
• 4 ounces dried apricots, chopped
• 1 quart half and half
• 8 ounces fresh OR thawed frozen whole eggs
• 8 fluid ounces Karo® Dark Corn Syrup
• 1/3 cup cocoa powder
• 1/4 cup brown sugar
• 2-1/2 teaspoons Chinese five spice
• 1/4 teaspoon salt
• 1 tablespoon pure vanilla extract
• 2 ounces chopped almonds, toasted
• 6 ounces semi-sweet chocolate chips
• 
  Spiced Cream
• 16 fluid ounces heavy cream
• 1/4 cup sour cream
• 2 tablespoons brown sugar
• 1/2 teaspoon Chinese five spice
• 2 teaspoons pure vanilla extract

Directions

Spray deep half pan with cooking spray.

Combine bread cubes and apricots in a large bowl.  Beat half and half, eggs, corn syrup, cocoa, brown sugar, Chinese 5 spice, salt and vanilla in a large bowl until well mixed.  Pour over bread cubes and toss gently.  Pour into prepared pan.  Top with almonds and chocolate chips.

Bake at 350°F for 50 to 60 minutes, until baked through and knife inserted in center comes out clean.  Remove from oven and let cool 10 minutes.

Beat whipping cream until soft peaks just begin to form.  Add sour cream, brown sugar, Chinese 5 spice and vanilla and beat until combined.

Serve warm with a dollop of Spiced Cream.