Bread Pudding Pre Thanksgiving

I wanted to give propper thanks for all the bread crusts from the stuffing I made for Emeril's Segment on Monday.
One must ponder how to use perfectly good Pullman Bread crusts.
What to do... what to do. Aha....
I am going to an early evening movie at my Buds house and I wanted to bring something warm and wonderful. So here ti's. xo

The night before.
First I crack 5 eggs whisk well, add 2 cups of milk, 1 Tbs. Van Extract and 1 and 1/2 cups of light brown sugar. Then I add 10 cups of  fresh bread crusts and or bread cubes to the apparail, mix well.

Cover with plastic, close to the mixture and refrigerate overnight.

Then I add 6 oz semi sweet chocolate chunks and 3 oz Mexican Chocolate and mix well.
Place in a 9x11 inch oven proof dish.

Combine 1Tbs. Cocoa, 1 Tbs. granulated sugar, 1 tsp. cinnamon and sprinkle over pudding.

Melt 2 Tbs. butter, drizzle over the top.
Place in a 350 degree preheated oven.
Bake for 45-50 minutes until top is golden and crunchy
Let cool but serve warm as is or with unsweetened whipped cream.

Recipe, photos and writing by Karen Pickus
Courtesy Karen Pickus 2010