When it comes to home baking in Canada, few names are as nostalgic as Hershey’s Chipits. Introduced in the mid-20th century, Chipits quickly became a kitchen staple, making it easy for families to add real chocolate goodness to cookies, cakes, and squares. Unlike bulk chocolate blocks that had to be chopped by hand, Chipits came ready-made in convenient little morsels—perfect for the chocolate chip cookie craze that swept kitchens after World War II. Over the decades, Hershey expanded the line with milk chocolate, dark, white, and even specialty flavors, but for many Canadians, the classic semi-sweet Chipits still bring back warm memories of after-school baking and holiday traditions.

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Chocolate Chipits Bread Pudding

Print Recipe

Ingredients Method

Ingredients

2 cups bread cubes – without crusts
½ cup of All – Bran
½ pkg. Chipits
3 Eggs
½ cup sugar
¼ tsp salt
3 cups of milk
½ teaspoon vanilla

Method

Place the bread and all-bran in a buttered baking dish. Sprinkle half the chipits over the bread cubes. Beat the eggs, sugar, salt, milk and flavoring (vanilla). Pour this over the bread, spread the remaining chocolate chipits over the top. Set the baking dish in a pan of hot water and bake in a moderate oven (325 degrees F), for one hour. Six servings