Double-Fudge Bread Pudding - cooking recipe

Ingredients

butter, for dish
1 lb day-old French bread or 1 lb Italian bread, cut into 1-inch cubes
1 cup granulated sugar
3/4 cup firmly packed light brown sugar
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons cinnamon
1 pinch salt
6 large eggs
1 tablespoon pure vanilla extract
1 lb semisweet chocolate, finely chopped
3 cups milk
1/4 cup heavy cream
1/4 cup Bourbon
sweetened whipped cream (optional)

Preparation

Butter a 13x9-inch baking dish; spread out bread in dish.
In large bowl, whisk together sugars, cocoa powder, cinnamon and salt.
Whisk in eggs, one at a time, until combined well.
Whisk in extract.
Place chocolate in a medium heatproof bowl.
In a medium saucepan, bring milk and heavy cream just to a boil.
Pour over chocolate and stir until completely melted.
Whisking constantly, slowly pour chocolate mixture into egg mixture; whisk in bourbon.
Evenly pour over bread.
Refrigerate, stirring occasionally, at least 1 hour or overnight.
Heat oven to 325 degrees.
Bake pudding until just set and a knife inserted in center comes out clean, about 1 hour.
Serve warm or chilled with whipped cream, if using.