Double-Fudge Bread Pudding

• butter, for dish
• 1 lb day-old French bread or 1 lb Italian bread, cut into 1-inch cubes
• 1 cup granulated sugar
• 3/4 cup firmly packed light brown sugar
• 1/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons cinnamon
• 1 pinch salt
• 6 large eggs
• 1 tablespoon pure vanilla extract
• 1 lb semisweet chocolate, finely chopped
• 3 cups milk
• 1/4 cup heavy cream
• 1/4 cup Bourbon
• sweetened whipped cream (optional)

1. Butter a 13x9-inch baking dish; spread out bread in dish.
2. In large bowl, whisk together sugars, cocoa powder, cinnamon and salt.
3. Whisk in eggs, one at a time, until combined well.
4. Whisk in extract.
5. Place chocolate in a medium heatproof bowl.
6. In a medium saucepan, bring milk and heavy cream just to a boil.
7. Pour over chocolate and stir until completely melted.
8. Whisking constantly, slowly pour chocolate mixture into egg mixture; whisk in bourbon.
9. Evenly pour over bread.
10. Refrigerate, stirring occasionally, at least 1 hour or overnight.
11. Heat oven to 325 degrees.
12. Bake pudding until just set and a knife inserted in center comes out clean, about 1 hour.
13. Serve warm or chilled with whipped cream, if using.

butter, bread, sugar, brown sugar, cocoa, cinnamon, salt, eggs, vanilla, semisweet chocolate, milk, heavy cream, bourbon, whipped cream

Taken from www.food.com/recipe/double-fudge-bread-pudding-294833 (may not work)