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There's still a short bit of time until Spring comes along and since it's winter still, I feel like I can still justify a warm, indulgent dessert. Use leftover bread to whip up this sweet dessert and be ready to share. This recipe makes enough for eight people.

Take on 12-inch loaf and cut it into ½-inch cubes. Place bread cubes on a baking sheet and bake in a 163C oven until crisp and golden, about 20 minutes. Set aside. Bring 3 cups heavy cream, 2 cups whole milk, 1 cup sugar, and ½ cup cocoa to simmer in a medium saucepan, stirring until the sugar dissolves. Pour the mixture over toasted bread and let stand for 10 minutes, tossing occasionally. In another saucepan, bring 1 cup heavy cream to simmer over medium high heat. Remove from heat and stir in about 240mL chopped semi-sweet chocolate until smooth. Reserve 1 cup of the chocolate mixture; set aside the rest. Add 11 large egg yolks to the reserved chocolate mixture and whisk to combine. Divide the soaked bread mixture among several soufflé dishes or small baking dishes. Pour chocolate-egg mixture over the bread. Bake for 45 minutes. Pour remaining chocolate mixture over the bread pudding. Serve warm with whipped cream and caramel sauce on top.

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