Orange Chocolate Bread Pudding

Ingredients:

• 4 cups whole milk
• 1.5 cups sugar + extra for sprinkling
• 1 can (360 ml; 1.5 cups) frozen orange juice concentrate, thawed
• 3/4 tbsp. + 2 tbsp. l. bourbon
• 2 large eggs + 6 egg yolks
• 12 cups day-old challah, cut into cubes
• 4 tbsp unsalted butter, plus extra for greasing
• 3/4 cup dark chocolate pieces
• A pinch of salt
• 3/4 cup heavy cream

Preparation:

1. In a saucepan over medium heat, heat the milk, 1 cup of sugar, and 0.5 cups of orange juice concentrate, stirring until the sugar is completely dissolved. Let cool slightly. It's okay if the mixture curdles slightly.
2. In a large bowl, combine the milk mixture with 2 tablespoons of bourbon, eggs, and yolks; stir in the bread. Cover and refrigerate until the bread is completely soaked in the liquid, about 1.5 hours.
3. Preheat oven to 350°F (175°C). Stir the chocolate chips into the bread mixture. Spread evenly in a baking dish and sprinkle with sugar. Bake until a knife inserted into the center of the bread pudding comes out clean, about 1 hour and 20 minutes.
4. Meanwhile, prepare the sauce.:
   
   In a small saucepan over medium heat, melt 4 tablespoons butter. Add the remaining 1/2 cup sugar and cook, stirring, until lightly caramelized, 5-6 minutes. Stir in the remaining 1 cup orange juice concentrate, 3/4 cup bourbon, and salt. Simmer until the sauce thickens, 10-15 minutes.
5. Add the cream and simmer until the sauce coats a spoon, about 10 minutes more. Slice the bread pudding and pour the sauce over it.