Martha Stewart's Chocolate Bread Pudding

This is a really simple bread pudding recipe, and is easy to make. Bread pudding has a nice homey, southern feel to it that I adore. This recipe has a rich, creamy, not overly chocolate taste, that is irresistible. The texture is smooth to the tongue, and slightly chewy. I tried bread heels to replace the cinnamon bread, and it tasted just fine! (great way to get ride of those) My kitchen smelled so good as it was baking. This can be made 8 hours ahead of time, just cover and refrigerate. Also make sure your bread is dry, but still bendable, otherwise your bread pudding might be a little soggy. My family absolutely loves this bread pudding and I hope yours will too. I have a few variations after the photo to jazz up this dessert.  Serves about 6.
Ingredients:
1 Tablespoon of butter, plus more for baking dish.
8 slices (8 oz) of cinnamon raisin bread. If using heels, you'll need about 1 or 2 more slices. Depends on a brand's heel thickness.
2 Cups of whole milk (don't use fat-free, or it will have a weird texture). You may also use heavy cream for a richer bread pudding.
3 oz of semisweet chocolate chopped or you can use chips.
2 large eggs
1/2 cup granulated sugar
1/2 teaspoon vanilla
1 Tablespoon confectioner's sugar. (optional)

1. Preheat oven to 350 degrees Fahrenheit. Lightly butter an 11-by-7-inch. (or 9-inch square baking dish; set aside.) Lightly toast bread in toaster or oven until lightly crisped.
2. In a medium saucepan, combine milk, chocolate, and butter; place over medium-low heat, stirring occasionally, until chocolate has melted, about 5 or more minutes. Set aside.
3. Tear bread into large pieces (about 4 of 5 per slice); scatter evenly in prepared baking dish. In a medium bowl, whisk together eggs, granulated sugar, vanilla. Whisk in warm milk mixture until combined. Pour over bread.
4. For about 30 minutes to an hour, let the bread soak up the mixture, and gently push down the bread with the back of a wooden spoon. You really want the bread to soak up as much liquid as possible.
5. Bake until pudding is puffed and is firm, about 25 minutes  (increase time if you refrigerated it; about 10 more minutes). Cool at least 10 minutes, and (if using) dust with confectioner's sugar before serving.

 Add a handful of chocolate-chips on top. Dark chocolate chips produce a more intense flavor.
Drizzle caramel syrup  on top after it has cooled.
A scoop of vanilla ice cream.

 

Source: Everday Food