This bread pudding is heavenly and sinful at the same time. I use dense, rich challah bread that sets into a creamy soft custard. But it's the chocolate and raisins layered in between the slices of bread that really make the dish.

Ingredients

• 4 cups whole milk, warmed
• 1 stick (8 tablespoons) butter, melted in microwave
• 1 1/2 cups sugar
• 6 eggs
• 1 teaspoon vanilla extract
• 1 loaf challah bread, cut into 1 1/2-inch slices
• 1 cup chocolate chips
• 1/2 cup raisins
• Chocolate Ganache, recipe follows

Directions

Chocolate Ganache:

1 cup heavy whipping cream

1 cup semisweet chocolate chips

In a small saucepan, heat heavy cream to just below a simmer.

Place the chocolate chips in a medium heat-proof bowl and pour the hot cream over the chocolate chips.

Cover tightly with plastic wrap and let sit for 5 minutes.

Remove plastic wrap and whisk vigorously until ganache becomes a uniform smooth chocolate sauce. Serve while warm.

Cook's Note: To make in advance, let cool, cover tightly and keep refrigerated until ready to use. Then microwave on low heat for 20 to 30 second intervals or heat over a double boiler.