FOR BREAD PUDDING, start by preheating the oven to 350°F. In a mixing bowl, whisk together the vanilla, eggs, yolks, heavy cream, and bourbon. Set aside.

Separate the challah bread into sections of 6. Slice each section, first by slicing in half horizontally and then quartering. Place the cut challah bread into a large mixing bowl. Pour both of the sugars, pecans, cinnamon, and chocolate morsels onto the cut challah bread. Mix together. Pour the cream mixture over the rolls and gently stir to evenly coat the bread mixture.

Spray a 9” x 13” baking dish with nonstick food spray. Pour the bread mixture into the baking dish and smooth out the top with a spatula. Spray a piece of aluminum foil with nonstick food spray and cover the baking dish. Bake for 90 minutes covered, then remove the foil and bake for an additional 30 minutes. Remove from the oven when an inserted toothpick comes out clean. Let cool.

FOR SAUCE, place the chocolate, heavy cream, and vanilla in a double boiler. Heat through until the chocolate is melted, stir until the sauce forms, and then remove from the heat and keep warm.

To finish the dessert, cut the bread pudding into squares or use a biscuit cuter to section off into round portions. Serve warm with a few spoonfuls of the chocolate sauce and garnish with powdered sugar, if desired.