Chocolate Cranberry Bread Pudding - cooking recipe

Ingredients

FOR THE BREAD PUDDING
4 large eggs
1 1/4 cups brown sugar, packed
1/2 cup unsweetened baking cocoa
3 cups half-and-half
1 lb whole wheat bread, cut into 1/2-inch cubes (or torn apart)
2 cups dried cranberries
3 1/2 ounces dark chocolate, coarsely chopped (optional)
1 -2 tablespoon orange zest, minced (optional)
FOR THE SAUCE
1/2 cup granulated sugar
2 tablespoons unsalted butter
1 cup vanilla baking chips
1 cup whipping cream
1 teaspoon pure vanilla extract

Preparation

FOR THE BREAD PUDDING: Preheat oven to 350 degrees F, then coat the inside of a 13\"x9\" glass baking dish with cooking spray.
In a large bowl, whisk together the eggs, brown sugar, cocoa & half-and-half until well blended.
Add the bread pieces & stir gently with a large spoon to coat bread with the liquid. Let this bread mixture set for 10 minutes.
Add cranberries (along with the dark chocolate & orange zest, if using) & stir once again before pouring the entire mixture into the prepared baking dish, making sure that the cranberries are well-distributed.
Bake uncovered for 45 to 50 minutes or until a knife inserted in the center comes out clean.
FOR THE SAUCE: In a 1-quart saucepan, stir together the granulated sugar, butter, baking chips & whipping cream, then cook over medium heat for 3 or 4 minutes, stirring frequently, until slightly thickened & smooth.
Remove from heat & stir in the vanilla. Sauce will be thin.
Serve sauce over warm bread pudding.