Chocolate Bread Pudding

Instructions

1. Prepare the bread
   Place the bread cubes in a large mixing bowl. If your bread isn't stale, spread the cubes on a baking sheet and bake at 300°F (150°C) for 10 minutes to dry them out slightly.
2. Create the chocolate custard
   In a medium saucepan, combine milk, cream, and half the sugar. Warm over medium heat until it begins to steam but not boil. Remove from heat, add chocolate chips, and stir until completely melted and smooth.
3. Mix the egg base
   In a separate bowl, whisk together eggs, egg yolks, remaining sugar, vanilla extract, cinnamon, and salt until well combined. Slowly pour the warm chocolate mixture into the egg mixture, whisking constantly to prevent the eggs from cooking.
4. Combine and soak
   Pour the chocolate custard over the bread cubes. Add the chocolate liqueur if using. Gently fold until all bread pieces are coated. Let sit for 15 minutes, occasionally pressing down to ensure the bread absorbs the custard.
5. Prepare for baking
   Preheat oven to 350°F (175°C). Brush a 9x13-inch baking dish with melted butter. Transfer the soaked bread mixture to the prepared baking dish, ensuring an even distribution.
6. Bake to perfection
   Bake for 40-45 minutes until the pudding is set in the center and the top forms a slight crust. The center should be moist but not liquidy when tested with a knife.
7. Cool and serve
   Allow the pudding to cool for 15 minutes before serving. This pudding can be served warm or at room temperature, with a dusting of powdered sugar, a scoop of vanilla ice cream, or a drizzle of chocolate sauce.