1
: Melt all but 2 tbsp (30 mL) chocolate chips.
2
: Whisk together Eagle Brand, eggs, hot water, orange zest and melted chocolate chips. Stir bread into Eagle Brand mixture and allow it to stand 1-2 minutes.
3
: Spoon bread mixture into lightly buttered 10 or 12 cup (2.5 or 3 L) baking dish. Dot top with butter.
4
: Bake in preheated 350ºF (180ºC) oven for 45-50 minutes or until knife inserted in centre comes out clean. Remove from oven and sprinkle with reserved chocolate chips.
5
: Serve warm with caramel sauce, if desired: Caramel Sauce Combine butter, whipping cream and brown sugar. Bring to a boil. Reduce heat and simmer 3-4 minutes. Serve warm over chocolate bread pudding.