Bread Pudding II

For the Bread Pudding:
1 tbs unsalted butter
5 cups challah bread, cubed
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1 tsp ground cinnamon
1/2 tsp salt
1 cup whole milk
1 cup heavy cream
2 eggs
1 tsp vanilla
3/4 cup chocolate chips, milk or semi-sweet

For the Topping:
1/4 cup chocolate chips, milk or semi-sweet
1/4 cup heavy cream

Cut the challah, or other egg bread such as brioche, into 1 inch cubes. This is a great use of stale bread. Although fresh bread can be used as is, stale bread will absorb the liquid better. If bread is fresh, lightly toast the cubes by spreading them out on a baking sheet and placing them in a 350 oven for 10 min. Can also leave them on the counter overnight.
In a large bowl, whisk together the sugar, unsweetened cocoa powder, ground cinnamon, salt, whole milk, heavy cream, eggs, and vanilla.
Fold in the bread cubes and chocolate chips and allow the mixture to sit for about half an hour for the bread to absorb some of the liquid.
Preheat the oven to 350.
Butter a medium sized baking dish (approximately 10" x 7") and pour in the bread mixture and all the unabsorbed liquid. Note that it will puff as it bakes and then slightly deflate when it cools down after baking.
Place on a baking sheet to catch any drips and bake for 30 to 40 min, or until the mixture is set.
Make the topping by melting the chocolate chips in the microwave for a few seconds and stirring in the heavy cream until smooth. Pour over the top of the bread pudding and serve warm or at room temperature. Serves 10