- 12 ounces semi-sweet chocolate chips
- 1/4 cup unsweetened cocoa
- 4 cups whole milk
- 4 large eggs
- 1/4 cup unsalted butter, melted
- 1 tablespoon pure vanilla extract
- 2 cups granulated white sugar
- 2 tablespoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 French baguette, cut into cubes
- 1 cup raisins
- In a large bowl, whisk together the milk, eggs, butter, and vanilla.
- In a small bowl, mix together the sugar, cinnamon, nutmeg, and cocoa. Add to the milk mixture and whisk. Add the bread, raisins, and chocolate chips. Mix well.
- Refrigerate for 30 to 60 minutes, until the bread has absorbed most of the liquid. Preheat the oven to 350 degrees F. Lightly grease a 9 by 13-inch glass baking dish. Mix the bread pudding once more to evenly distribute the chips and raisins. Pour into the prepared baking dish. Bake for 1 hour, or until set. Serve the pudding warm, or refrigerate and serve chilled.