• Heat oven to 350°. Butter a 13 x 9 x 2-inch baking dish.

  • In a large bowl, whisk eggs, 2/3 cup sugar, the half-and-half, vanilla and salt. Stir in 8 cups bread and the chocolate chips. Add to prepared baking dish and let stand 30 minutes.

  • Combine 2 tbsp sugar with the cinnamon. Combine 4 cups bread with the butter and cinnamon sugar. Scatter evenly over pudding and press to partially submerge. Bake 40 minutes. Let cool slightly. Dust with cocoa and serve with Espresso Mascarpone Cream.


Espresso Mascarpone Cream: Dissolve 2 tbsp espresso powder in 2 tbsp half-and-half; beat with 8 oz mascarpone and 1 tbsp sugar until smooth.

Nutrition Facts

573 calories; 35 g total fat; 400 mg sodium. 54 g carbohydrates; 14 g protein;