Chocolate Hershey'S Bar Bread Pudding - cooking recipe

Ingredients

2 cups milk
4 large egg yolks
1/2 cup sugar, plus
2 tablespoons sugar
6 teaspoons ground cinnamon
2 teaspoons vanilla extract
6 cups bite sized pieces white bread
1/4 cup unsalted butter
6 ounces hershey chocolate, broken into small pieces
1/2 cup chopped pecans
3/4 cup hershey chocolate syrup
Vanilla-Bean Bourbon Sauce
1 tablespoon cornstarch
2 tablespoons Bourbon
1 cup milk
1 large egg yolk
1/4 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt

Preparation

Preheat oven to 350*F.
prepare a custard; whisk together the milk, egg yolks, 1/2 cup sugar, cinnamon, and vanilla in a large bowl. Set aside.
Spread the bread in a single layer on a large baking pan with sides.
Place butter in a small saucepan over medium heat.
When melted, drizzle the butter over the bread and toss or stir to evenly coat.
Place the pan into the oven and bake until lightly browned, about 15 minutes.
Keep the oven temperature at 350*F and transfer the bread to the bowl with the custard, gently stirring to saturate all pieces. Set aside for 2 to 3 minutes.
Spray a 10 inch cast iron skillet with cooking spray.
Line the bottom of the skillet with parchment or baking paper.
Spoon half of the bread/custard mixture on top, spreading in an even layer.
Sprinkle with the chocolate, then top with the remaining bread.
Sprinkle the pecans and remaining sugar on top.
Bake for 30 minutes.
Serve warm with Vanilla Bean Bourbon Sauce and Hershey's Chocolate syrup drizzled over top.
For the sauce: in a small bowl, stir together the cornstarch and bourbon.
In a medium, heavy bottomed saucepan, whisk together the milk, egg yolk, sugar, vanilla and salt.
Place the pan over medium heat and bring to a boil, stirring constantly.
Reduce the heat to low, add the cornstarch mixture and cook, whisking constantly for another minute or until thickened. Keep warm and serve with pudding.