What You Need:

For the Pudding
• 8 cups day-old white bread, cut into 1-inch cubes
• 5 tablespoons unsalted butter
• 2 cups heavy cream
• 2 cups milk
• 4 large eggs
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup raisins (optional)
• 1 tablespoon vanilla extract
• 2 teaspoons ground cinnamon+ a little more for finishing
• 1/4 teaspoon ground nutmeg
For the Chocolate Sauce:
• 1 1/2 cups semisweet chocolate chips
• 1 cup milk
• 1 cup heavy cream
• 2 tablespoons light brown sugar
• 1/4 teaspoon ground cinnamon

What You Do:

For the bread pudding:
1. Place the cubed bread in a mixing bowl.
2. In a small saucepan, melt 4 tablespoons of the butter over medium heat and pour the butter over the bread cubes.
3. Using a rubber spatula, toss to evenly distribute the butter.
4. Grease a 9 by 13-inch baking dish with the remaining 1 tablespoon of the butter and set aside.
5. In a medium mixing bowl, combine the cream, milk, eggs, brown sugar, granulated sugar, raisins, if using, vanilla extract, cinnamon, and nutmeg and whisk to combine.
6. Pour the cream mixture over the bread cubes and stir to combine.
7. Let sit for 30 for 45 minutes, or until the bread is soft and has absorbed most of the liquid.
8. Pre-heat the oven to 350 degrees.
9. Transfer the bread mixture to the prepared baking dish and bake, uncovered, until the top is golden brown and crispy and the pudding is firm in the center, about 45 minutes.
10. Let cool for 15 minutes before serving.
For the Chocolate Sauce
11. Combine the milk, cream, brown sugar, and cinnamon in a medium saucepan over medium-high heat and bring just to a boil.
12. Immediately pour over the chocolate chips in a medium mixing bowl
13. Let sit for one minute, then whisk until smooth.

Notes