Recipe for Chocolate Bread Pudding with Kaluha sauce

3 TBSP Butter
1.25 LBS bread (French or Italian)
3/4 cup choc chips (I used milk)
3 large eggs
4 cups whole milk
2 cups sugar
2 TBSP vanilla
1 heaping TBSP cocoa powder

Spread the butter in your 9x13 baking pan. I only used about 1/2 of the butter here and didn't have any major sticking issues.
Cube the bread and set in the buttered pan. Sprinkle chocolate chips in with the cubed bread.
Whisk eggs until frothy then whisk in milk, sugar, cocoa powder and vanilla.
Pour the liquid over the bread and chips. Let this sit until absorbed about half an hour. Every few minutes use a spatula to press the bread into the liquid. Preheat your oven to 375. When the bread has absorbed all the liquid and is nice a squishy, bake at 375 for about an hour. Check on it after 45 minutes but it should be golden all over and the high points will look toasted. Let sit for a few minutes before cutting. This is best served warm.

Kahlua Sauce
Bread pudding is traditionally served with whiskey sauce but I wanted to make something that would taste really nice with the chocolate so I made my sauce with Kahlua instead. mmm

1 stick of butter + 1 TBSP for the end
1 cup sugar
1/4 + cup Kahlua
1 TBSP water
1/2 tsp cinnamon
1/8 tsp salt
1 egg

Melt the stick butter in sauce pan- reserving the last TBSP for the end.
Add sugar and rest of ingredients but the egg and butter and cook til all the sugar is dissolved.
Remove from the heat and whisk in the egg. Return it to medium heat and stirring gently bring it to a simmer until it thickens about 1 minute. Remove from heat and stir in last TBSP of butter to make your sauce nice and shiny.
Serve immediately over the bread pudding or ice cream or waffles or just your tongue. Can sit at room temp for 8 hours and will last in the fridge about 3 days.