Chocolate bread pudding

Cut the challah or other egg-based bread such as brioche into 1-inch cubes. This is a great use of stale bread. Although you can use fresh bread as is, stale bread will absorb the liquid better.

In a large bowl, whisk together the sugar, unsweetened cocoa powder, ground cinnamon, salt, whole milk, heavy cream, eggs, and vanilla.

Fold in the bread cubes and chocolate chips and allow the mixture to sit for about half an hour for the bread to absorb some of the liquid.

Heat the oven to 350 F.

Butter a medium-sized baking dish (approximately 10 x 7-inch dish) and pour in the bread mixture and all the unabsorbed liquid. Note that it will puff as it bakes and then slightly deflate when it cools down after baking.

Place on a baking sheet to catch any drips and bake for 30 to 40 minutes, or until the mixture is set.

Make the topping by melting the chocolate chips in the microwave for a few seconds and stirring in the heavy cream until smooth. Pour over the top of the bread pudding and serve warm or at room temperature.