Active Time

　　20 mins

　　Total Time

　　1 1/4 hour

　　"I have never been a great fan of bread pudding, but the chocolate version at Cresheim Cottage Cafe, in Philadelphia, is outstanding," says Dan Ragland of Philadelphia, Pennsylvania. "The owner (a neighbor, no less!) won't give me the recipe. Maybe you'll have more luck."

　　Any unsweetened cocoa powder will work well, but for the richest, darkest pudding, use Valrhona. Serve this bread pudding with chocolate sauce and whipped cream.

　　

Ingredients

Makes 8 servings

　　4 large eggs

　　1 cup whole milk

　　1 cup heavy cream

　　1 cup half-and-half

　　1 cup sugar

　　1/4 cup unsweetened cocoa powder, sifted

　　1 tablespoon vanilla

　　1/2 teaspoon salt

　　8 cups 1-inch cubes of bread, cut from 1-lb unsliced white sandwich loaf

　　1/2 cup semisweet chocolate chips

　　1/2 cup golden raisins

　　

Step 1

Preheat oven to 350°F.

　　

Step 2

Whisk together eggs, milk, cream, half-and-half, sugar, cocoa, vanilla, and salt in a large bowl.

　　

Step 3

Stir in bread until coated and let stand 5 minutes. Stir in chocolate chips and raisins and transfer pudding to a buttered 13- by 9- by 2-inch baking pan. Bake pudding in a water bath in middle of oven until custard is just set, about 40 minutes. Serve warm.