TRIPLE CHOCOLATE RASPBERRY BREAD PUDDING

Steps:

• 1. Preheat oven to 325 degrees. Grease bottom and sides of a 13x9, or comparably sized oven-safe casserole dish.
• 2. Place half the bread cubes in the greased pan. Sprinkle with half the raspberries and half the chocolate morsels. Top with remaining bread cubes, raspberries, and morsels, and set aside.
• 3. In a large bowl, beat the eggs then whisk in the milk/iced coffee/cream combination (or just milk), vanilla, and liqueur.
• 4. In a separate bowl, whisk together the sugar, brown sugar, cocoa, and cinnamon. Add to the milk/egg mixture and whisk until sugars are dissolved.
• 5. Gently, pour the egg mixture over the cubed bread, raspberries, and morsels in the baking dish. Press down gently on the top, with back of a spatula so all bread is covered. Let sit 20 minutes WITHOUT STIRRING, until most of the bread is moist and liquid absorbed. Top with walnut halves.
• 6. Bake for 1 hour or until a knife inserted comes out mostly clean (melted chocolate and raspberry may stick to the knife and the center should still be a little moist, but not soupy.) . Mainly the egg mixture should be set around outside of dish and only slight movement in the center. The pudding will continue to cook once removed from the oven.
• 7. Serve warm, or cold with whipped cream (optional.)