Belgian Chocolate Bread Pudding

• 9 ounces stale challah or 9 ounces egg bread
• 2 large eggs
• 1 1/2 cups whole milk
• 1/3 cup sugar
• 2 teaspoons vanilla
• 1/4 teaspoon salt
• 2 1/2 tablespoons melted butter
• 1/4 cup unsweetened cocoa powder
• 5 tablespoons vanilla custard powder or 5 tablespoons cook & serve vanilla pudding
• 1/2 teaspoon baking powder
• 2 tablespoons chopped semisweet chocolate or 2 tablespoons bittersweet chocolate

1. Preheat oven to 350u0b0F and line a 9" square baking pan with paper liners. Place the tin on a baking sheet.
2. Tear the bread into small pieces and place in a large bowl.
3. In another bowl, whisk together the eggs, milk, sugar, vanilla and salt until well combined.
4. Add the butter, cocoa, custard powder and baking powder and beat well.
5. Pour the custard over the bread and stir well. Let stand 5 minutes.
6. Pour mixture into the pan and gently press the bread cubes with a spatula to compact.
7. Sprinkle with chocolate chips.
8. Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean.

egg bread, eggs, milk, sugar, vanilla, salt, butter, cocoa, vanilla custard powder, baking powder, semisweet chocolate

Taken from www.food.com/recipe/belgian-chocolate-bread-pudding-526251 (may not work)