- 8 Cups bread cut in 1-inch cubes
- 1/2 Cup bittersweet baking chocolate, chopped
- 1 Cup California golden raisins, soaked in 1/4 cup dark rum
- 2 Cups heavy cream
- 1 Cup half-and-half
- 3/4 Cup sugar
- 1 Teaspoon cinnamon
- 1 Tablespoon vanilla extract
- 1/2 Teaspoon salt
- 1/4 Cup cocoa powder
- 4 large eggs
- 1/2 Cup brown sugar
Preheat oven to 350°F. Butter an 11x9x1-1/2-inch baking pan. Spread bread cubes in pan; sprinkle chocolate pieces and raisins evenly on top and set aside.
In a large mixing bowl, whisk remaining ingredients together. Pour over bread mixture. Let stand about 5 minutes.
Place pan containing pudding inside large pan filled with hot water to reach half way up the sides of the pudding pan. Bake, uncovered, for about 40 minutes or until sharp knife inserted in center of pudding comes out clean. Cut into 20 squares. Serve warm.