1 small loaf pumpernickel bread
4 cups heavy cream
4 large eggs
1 cup sugar
2 teaspoons vanilla extract
1 cup port wine
1/2 teaspoon ground cinnamon
1 teaspoon orange zest
10 oz bittersweet chocolate chips, melted
1 pint raspberries
Directions1. Preheat oven to 300°F. Slice pumpernickel bread into 1/2-inch squares. Spread evenly onto a baking sheet and lightly toast for about 9–10 minutes. Remove from oven and cool.
2. Combine in a large mixing bowl: heavy cream, eggs, sugar, vanilla, wine, cinnamon and orange zest until blended. Add bread and let soak 20 minutes.
3. Gently stir in melted chocolate chips and raspberries. Spray a 9- x 13-inch baking dish and add bread pudding mixture. Bake 60 minutes until custard has set; cool slightly before serving. Serve warm.