Ingredients

• 1 1-pound loaf sliced cinnamon-raisin bread, cut into 1 1/2-inch pieces
• 2 tablespoons unsalted butter, cut into small pieces, plus more for the baking dish
• 4 cups milk
• 1/2 cup granulated sugar
• 1/2 teaspoon kosher salt
• 2 large eggs plus 6 egg yolks
• 1 teaspoon pure vanilla extract
• 2 apples, peeled and diced
• 1/2 cup bittersweet chocolate chips
• Confectioners' sugar and whipped cream, for topping

Instructions

1. Preheat the oven to 250 degrees F. Spread the bread on a baking sheet and bake until crisp, about 30 minutes; let cool. Meanwhile, butter a 9-by-13-inch baking dish; set aside.
2. Combine the milk, sugar and salt in a medium saucepan over medium heat, stirring occasionally to dissolve the sugar; remove from the heat and let cool slightly. Whisk the eggs, egg yolks and vanilla in a large bowl. Pour the warm milk mixture into the eggs, whisking constantly.
3. Toss the bread with the apples and chocolate chips in a large bowl, then spread in the prepared baking dish. Pour the custard over the bread mixture, then gently press the bread down into the custard. Dot with the 2 tablespoons butter. Cover with foil and set aside 30 minutes.
4. Increase the oven temperature to 350 degrees F. Bake the bread pudding, covered, until a knife inserted into the center comes out clean, about 45 minutes. Uncover and continue baking until browned, about 15 more minutes. Let cool slightly; dust with confectioners' sugar and serve with whipped cream.
5. Photograph by Andrew Purcell