1. Preheat oven to 350°F. Generously butter a 3-quart rectangular baking dish. Spread bread cubes in the prepared baking dish. Sprinkle with chocolate pieces and walnuts.

2. In a large bowl combine eggs, milk, sugar, and vanilla. Pour egg mixture evenly over bread mixture. Using the back of a large spoon, gently press down on bread mixture to moisten.

3. Bake for 50 to 60 minutes or until a knife inserted near the center comes out clean. If necessary to prevent overbrowning, cover loosely with foil for the last 5 to 10 minutes of baking. Cool slightly. Serve warm with Coffee-Kahlúa Cream Sauce.

Coffee-Cream Sauce

1. In a medium saucepan stir together sugar and cornstarch. Add cream, coffee, and liqueur. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Drizzle sauce over bread pudding.

*Tip:

For dried bread cubes, cut bread into 1/2-inch cubes. Spread cubes in a shallow baking pan. Bake in a 300°F oven for 10 to 15 minutes or until dried, stirring twice; cool.