5 cups fresh 3/4-inch Italian bread cubes (about 7 ounces)
1/4 cup I Can't Believe It's Not Butter!® Spread, melted
6 ounces white chocolate, coarsely chopped
1 cup heavy or whipping cream
1 cup milk
3 eggs
1/2 cup sugar
1 Tbsp. creme de cacao liqueur or 1 tsp. vanilla extract
1/4 tsp. salt
Directions
Grease 8-inch square baking dish; set aside.
Toss bread with melted I Can't Believe It's Not Butter!® Spread in medium bowl; arrange bread in prepared dish and set aside.
Melt chocolate with cream and milk in medium saucepan over low heat, stirring occasionally. Beat eggs, sugar, liqueur and salt in large bowl with wire whisk. While beating slowly, drizzle in chocolate mixture. Pour over bread, pressing bread down to coat evenly. Cover and refrigerate 2 hours.
Preheat oven to 350°. Remove dish from refrigerator and remove cover. Press bread 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.
Recipe serves: 6