Ghirardelli® Chocolate Bread Pudding

Ingredients

• Servings: 12
• 12 ounces semi-sweet chocolate chips
• 1/4 cup unsweetened cocoa
• 4 cups whole milk
• 4 large eggs
• 1/4 cup unsalted butter, melted
• 1 tablespoon pure vanilla extract
• 2 cups granulated white sugar
• 2 tablespoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 french baguette, cut into cubes*
• 1 cup raisins

Recipe

• in a large bowl, whisk together the milk, eggs, butter, and vanilla.
• in a small bowl, mix together the sugar, cinnamon, nutmeg, and cocoa. add to the milk mixture and whisk. add the bread, raisins, and chocolate chips. mix well.
• refrigerate for 30 to 60 minutes, until the bread has absorbed most of the liquid. preheat the oven to 350 degrees f. lightly grease a 9 by 13-inch glass baking dish. mix the bread pudding once more to evenly distribute the chips and raisins. pour into the prepared baking dish. bake for 1 hour, or until set. serve the pudding warm, or refrigerate and serve chilled.