At my house, we have found the perfect use for all those cookie crumbs that are always left at the bottom of the bag. Save all those cookie and cake leftovers to make this sweet biscotti pudding dessert.

Ingredients

* 6 C. cubed Italian or French bread
* 3 C. coarsely chopped or crushed biscotti, or cookie/cake crumbs
* 6 C. milk
* 4 lg. eggs
* 1 C. sugar
* 3/4 C. raisins
* 4 oz. bittersweet chocolate, chopped
* 2 Tbs. slivered almonds
* Confectioner's sugar

Directions

In a large bowl, combine the bread, cookie crumbs and milk. Let stand for 1 hour. Place a rack in the center of the oven, preheat to 375 degrees. Beat together the eggs and sugar. Stir the egg mixture, raisins, and chocolate into the soaked bread. Spread the mixture in a 13x9x2 inch greased pan. Scatter the almonds over the top. Bake for 1 hour. Serve warm or cool, sprinkled with confectioner's sugar.