3/4 lb. loaf white bread
4 sq. semi-sweet chocolate
32 oz. container eggnog
2 c. Half & Half
1/3 c. sugar
4 tsp. instant coffee powder
6 eggs
2 tbsp. butter, cut into small pieces
Powdered sugar

Heat oven to 325 degrees. Grease 13 x 9 inch baking dish. Cut bread into 1 inch chunks. Coarsely chop chocolate. In baking dish, toss bread and chocolate. In large bowl, with wire whisk or fork, beat eggnog, Half & Half, sugar, coffee powder and eggs until well mixed. Pour eggnog mixture over bread and chocolate; dot with butter. Set baking dish in large roasting pan; place on oven rack. Fill roasting pan with hot water to come halfway up side of baking dish. Bake bread pudding 1 hour or until knife inserted in center comes out clean. Sprinkle with powdered sugar. Serve pudding warm.