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1
Preheat oven to 350*F.
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2
prepare a custard; whisk together the milk, egg yolks, 1/2 cup sugar, cinnamon, and vanilla in a large bowl. Set aside.
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3
Spread the bread in a single layer on a large baking pan with sides.
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4
Place butter in a small saucepan over medium heat.
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5
When melted, drizzle the butter over the bread and toss or stir to evenly coat.
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6
Place the pan into the oven and bake until lightly browned, about 15 minutes.
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7
Keep the oven temperature at 350*F and transfer the bread to the bowl with the custard, gently stirring to saturate all pieces. Set aside for 2 to 3 minutes.
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8
Spray a 10 inch cast iron skillet with cooking spray.
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9
Line the bottom of the skillet with parchment or baking paper.
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10
Spoon half of the bread/custard mixture on top, spreading in an even layer.
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11
Sprinkle with the chocolate, then top with the remaining bread.
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12
Sprinkle the pecans and remaining sugar on top.
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13
Bake for 30 minutes.
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14
Serve warm with Vanilla Bean Bourbon Sauce and Hershey's Chocolate syrup drizzled over top.
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15
For the sauce: in a small bowl, stir together the cornstarch and bourbon.
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16
In a medium, heavy bottomed saucepan, whisk together the milk, egg yolk, sugar, vanilla and salt.
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17
Place the pan over medium heat and bring to a boil, stirring constantly.
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18
Reduce the heat to low, add the cornstarch mixture and cook, whisking constantly for another minute or until thickened. Keep warm and serve with pudding.
