CHOCOLATE HERSHEY'S BAR BREAD PUDDING

Steps:

• Preheat oven to 350*F.
• prepare a custard; whisk together the milk, egg yolks, 1/2 cup sugar, cinnamon, and vanilla in a large bowl. Set aside.
• Spread the bread in a single layer on a large baking pan with sides.
• Place butter in a small saucepan over medium heat.
• When melted, drizzle the butter over the bread and toss or stir to evenly coat.
• Place the pan into the oven and bake until lightly browned, about 15 minutes.
• 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.
• Spray a 10 inch cast iron skillet with cooking spray.
• Line the bottom of the skillet with parchment or baking paper.
• Spoon half of the bread/custard mixture on top, spreading in an even layer.
• Sprinkle with the chocolate, then top with the remaining bread.
• Sprinkle the pecans and remaining sugar on top.
• Bake for 30 minutes.
• Serve warm with Vanilla Bean Bourbon Sauce and Hershey's Chocolate syrup drizzled over top.
• For the sauce: in a small bowl, stir together the cornstarch and bourbon.
• In a medium, heavy bottomed saucepan, whisk together the milk, egg yolk, sugar, vanilla and salt.
• Place the pan over medium heat and bring to a boil, stirring constantly.
• 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.