cups (about 7 ounces) 3/4-inch fresh Italian bread cubes
1/4
cup (1/2 stick) I CAN'T BELIEVE IT'S NOT BUTTER!® Spread, melted
6
ounces white chocolate, coarsely chopped
1
cup whipping or heavy cream
1
cup milk
3
eggs
1/2
cup sugar
1
tablespoon crème de cacao liqueur or 1 teaspoon vanilla extract
1/4
teaspoon salt
Prep Time
15 minutes
Chill Time
2 hours
Cook Time
40 minutes
Grease 8-inch square baking dish; set aside.
In medium bowl, toss bread with melted I Can't Believe It's Not Butter!® Spread; arrange cubes in prepared dish and set aside.
In medium saucepan, melt chocolate with cream and milk over low heat, stirring occasionally. In large bowl with wire whisk, beat eggs, sugar, liqueur and salt. While beating slowly, drizzle in chocolate mixture. Pour over bread, pressing cubes down to coat evenly. Cover and refrigerate 2 hours.
Preheat oven to 350°F. Remove dish from refrigerator and remove cover. Press bread cubes down to coat with filling. Bake 30 minutes. Cover with aluminum foil and bake an additional 10 minutes or until knife inserted in center comes out clean and custard is set. Serve warm.
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