Use Hy-Vee Bakery jumbo chocolate chip muffins, coffee, and espresso powder to make an easier, and more flavorful, Chocolate-Coffee Bread Pudding.

Chocolate-Coffee Bread Pudding

Preheat oven to 350 degrees. Spray a 13x9x2-inch baking pan with nonstick spray; set aside.

Unwrap muffins. Quarter muffins, cutting lengthwise, then crosswise. Place quarters in prepared pan.

Combine eggs, cream, coffee, butter, and espresso in a medium bowl. Pour over muffin pieces in pan.

Bake, uncovered, 25 to 30 minutes or until puffed and a knife inserted near center comes out clean. Cool slightly. Heat jam in microwave just until melted; drizzle over bread pudding. Sprinkle with almonds and raspberries.