Chocolate Bread Pudding

This bread pudding should be baked in a water bath, for a fluffier pudding texture. Use a whole 1 pound sandwich bread for this (about 8-9 cups). The raisins are optional but good to add in, can add in chopped walnuts too.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 4  large eggs
• 2  cups half-and-half cream (or use 1 cup full-fat milk and 1 cup half and half)
• 1  cup  whipping cream
• 1  cup sugar
• 1⁄3 cup  unsweetened cocoa powder, sifted
• 1  tablespoon vanilla
• 1⁄2 teaspoon salt
• 8 -9  cups  bread cubes (cut into about 1-inch cubes, use day-old bread if possible)
• 3⁄4 cup  semi-sweet chocolate chips
• 1⁄2-3⁄4 cup raisins (optional)
•  whipped cream

Directions

1. Set oven to 350 degrees (second-lowest rack, if baking in a water bath set oven rack to middle position).
2. Butter a 13 x 9-inch baking dish.
3. In a large bowl whisk together eggs, half and half, whipping cream, sugar, cocoa powder, vanilla and salt until well combined.
4. Stir in the bread crumbs, and toss until well coated; let stand for 5-6 minutes to absorb the cream.
5. Stir in the chocolate chips and raisins (if using).
6. Transfer mixture to the baking dish.
7. Bake for about 35-40 minutes, or just until custard is set.
8. Serve warm with whipped cream.