Chocolate Pumpkin Bread Pudding

From: Sous chef Luis Silva, 312 Chicago, Chicago. Yield: 12 servings.

3½ cups half-and-half
1 can pumpkin puree
4 whole eggs
6 egg yolks
1 ½ cups sugar
1 cup semi-sweet chocolate chips
1 Tbsp. vanilla extract
½ tsp. ground cinnamon
1/8 tsp. fresh ground nutmeg
1 loaf of brioche bread, cut into ½” cubes

Beat eggs and sugar until smooth, then add half-and-half, vanilla, cinnamon, nutmeg and pumpkin mix until everything is incorporated, then fold in bread. Let sit for 4 minutes. Fold in chocolate chips, then fill buttered ramekins to the rim and bake at 325° for 25 to 30 minutes.