Chocolate Bread Pudding

• 4 cups breadcrumbs, dense, cubed, 1-inch
• 3 (3 1/2 ounce) milk chocolate candy bars, good quality chopped
• 12 cup pecans, toasted and chopped
• 1 cup heavy whipped cream, divided
• 1 cup half-and-half, divided
• 2 tablespoons irish cream (optional)
• 3 tablespoons cocoa powder
• 4 large eggs
• 1 large egg yolk
• 12 cup sugar
• lightly sweetened whipped cream

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

breadcrumbs, milk chocolate, pecans, heavy whipped cream, irish cream, cocoa powder, eggs, egg yolk, sugar, whipped cream

Taken from www.food.com/recipe/chocolate-bread-pudding-336609 (may not work)