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1
Cut up French bread into 1-inch cubes.
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2
Layer 4 cups of the bread on the bottom of an 8x8 inch baking dish.
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3
Then, layer chocolate chips and caramels on top of the bottom layer.
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4
After that, top off with the last 4 cups of bread and kind of squish it down so it all fits.
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5
Dont push down too much just enough so there is no bread spilling over.
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6
Set aside.
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7
Heat the cream, half and half, sugar, cocoa powder, cinnamon, vanilla and Disaronno over medium until the sugar dissolves and cream slightly thickens.
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8
Turn off heat.
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9
In another bowl, whisk together the egg yolks and whole eggs, and slowly add with a ladle, little by little, the chocolate cream mixture to the eggs, until all the cream is incorporated with the eggs.
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10
Strain this mixture and pour it over the bread.
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11
Leave this to soak into the bread for about 15 to 20 minutes.
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12
Pre-heat your oven to 350 degrees.
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13
Place the 8x8 baking dish in another larger (9x13) baking pan or roaster pan, and put enough hot water in the larger pan to come about half-way up the sides of the baking dish.
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14
Bake for 1 hour.
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15
After the 1 hour, check the pudding to see if the custard is set and a knife inserted into the center comes out clean.
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16
Now, if you like, you can add a crumbly topping (or skip to last step): In a bowl, mix together the flour, sugar, cocoa powder and cinnamon.
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17
Add in cold butter cut up the butter into chunks and work it into the dry ingredients with your hands until you have something the consistency of bread crumbs.
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18
Sprinkle this on top of the bread pudding and bake an additional 10 minutes.
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19
Take the pudding out of the oven (leave the water bath in the oven to cool off so you can remove it later) and let cool for about 20 min.
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20
Serve warm topped off with optional Skor bar pieces and with ice cream or alone if you prefer.
