Chocolate Bread Pudding

Directions

1. 1
   Toss bread cubes with 1/2 cup chopped chocolate and toasted pecans in large bowl,.
2. 2
   Set aside.
3. 3
   Whisk 1/2 cup cream, 1/2 cup half-and-half and cocoa powder in a heavy-bottomed saucepan to blend.
4. 4
   Add remaining chocolate.
5. 5
   Stir over low heat until melted and smooth.
6. 6
   Gradually whisk in remaining 1/2 cup cream, 1/2 cup half-and -half, and Irish Cream liqueur, if using.
7. 7
   Whisk eggs, egg yolk, and sugar together in a medium bowl.
8. 8
   Whisk in chocolate cream mixture.
9. 9
   Stir into bread mixture.
10. 10
    Refrigerate and let stand for 1 hour for bread to absorb some of the custard.
11. 11
    Preheat oven to 325F Butter an 8x8-inch pan.
12. 12
    Pour in bread mixture and bake until set int the center, about 35-40 minutes.
13. 13
    Top warm pudding with whipped cream and a dusting of cocoa powder.
14. 14
    QUICK TIP: When a recipe calls for half-and-half, coffee cream may be used.
15. 15
    when a recipe calls for full cream, use whipping cream.