Marsala-Laced Chocolate Chip Bread Pudding

• 10 ounces country bread, crusts removed, cut into 1/2-inch cubes
• 14 cup rum
• 14 cup sweet marsala wine
• 4 eggs
• 2 cups whole milk
• 1 cup heavy cream
• 34 cup sugar
• 1 lemon, zest of, grated
• 4 tablespoons unsalted butter, cubed, plus extra
• unsalted butter, for greasing the pan
• 4 ounces bittersweet chocolate chips

1. Preheat the oven to 400.
2. Spread the bread on a baking sheet; sprinkle with the rum and Marsala.
3. Let rest 5 minutes.
4. Meanwhile, beat the eggs with the milk, cream, 1/2 cup of the sugar, and the lemon zest in a large bowl.
5. Add three-quarters of the butter and all the chocolate chips.
6. Fold the bread cubes into the egg mixture, and spoon into a buttered 13" x 9" mold.
7. Dot the top with the remaining butter and sprinkle with the remaining sugar.
8. Place the mold in a roasting pan filled halfway with warm water and bake for 40 minutes.
9. Cool on a rack and unmold onto a serving plate.
10. Serve at room temperature.
11. Serves 8.

country bread, rum, sweet marsala, eggs, milk, heavy cream, sugar, lemon, unsalted butter, unsalted butter, chocolate chips

Taken from www.food.com/recipe/marsala-laced-chocolate-chip-bread-pudding-271349 (may not work)