- 4 large eggs
- 1 cup whole milk
- 1 cup heavy cream
- 1 cup half-and-half
- 1 cup sugar
- 1/4 cup unsweetened cocoa powder, sifted
- 1 tablespoon vanilla
- 1/2 teaspoon salt
- 8 cups 1-inch cubes of bread, cut from 1-lb unsliced white sandwich loaf
- 1/2 cup semisweet chocolate chips
- 1/2 cup golden raisins
- Preheat oven to 350°F.
- Whisk together eggs, milk, cream, half-and-half, sugar, cocoa, vanilla, and salt in a large bowl.
- Stir in bread until coated and let stand 5 minutes. Stir in chocolate chips and raisins and transfer pudding to a buttered 13- by 9- by 2-inch baking pan. Bake pudding in a water bath in middle of oven until custard is just set, about 40 minutes. Serve warm.