Chocolate Bread Pudding
http://bakedchicago.typepad.com

2 cups heavy cream
3/4 cup buttermilk
12 ounces dark chocolate chunks
1 1/2 cups raw sugar
3 tablespoons bourbon
3 eggs, lightly beaten
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon ground cinnamon
10 cups dried sourdough bread cubes

In heavy saucepan, mix heavy cream and buttermilk. Bring to simmer.
In very large bowl, combine chocolate and sugar. Pour hot cream
mixture over chocolate mixture, and whisk until chocolate is melted
and sugar is dissolved.

Stir in bourbon, eggs, vanilla and cinnamon until well combined. Stir
in bread cubes. Place bread mixture in buttered 13x9 baking pan.
Chill in refrigerator for 30 minutes before baking.

Preheat oven to 350F degrees. Bake uncovered about 45 minutes or
until chocolate mixture is set. Cool slightly and serve warm with
whipped cream topping.