Cast-iron Skillet Bread Pudding

Cast-iron Skillet Chocolate Bread Pudding 

Ingredients; 

14 ounces challah, cut into 1/2-inch pieces
½ cup (3 ounces) semisweet chocolate chips
2 cups heavy cream
2 cups whole milk
9 large egg yolks
1 cup Nutella spread
¾ cup (5 1/4 ounces) plus 1 tablespoon granulated
    sugar
4 teaspoons vanilla extract
¾ teaspoon salt
2 tablespoons packed brown sugar

Directions:
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 300 degrees. Spread challah evenly in 2 rimmed baking sheets and bake, stirring occasionally, until golden and crisp, about 25 minutes. Transfer bread to 12-inch cast-iron skillet and let cool slightly.

Increase oven temperature to 325 degrees. Stir chocolate chips into cooled bread. Whisk cream, milk, egg yolks, Nutella, 3/4 cup granulated sugar, vanilla, and salt together until well combined, then pour mixture evenly over bread. Gently press on top of bread to help it soak up cream mixture. Combine brown sugar and remaining 1 tablespoon granulated sugar in bowl, then sprinkle over top of bread mixture.

Transfer skillet to oven and bake until pudding is just set and surface is slightly crisp, 45 to 55 minutes, rotating skillet halfway through baking. Using potholders, transfer skillet to wire rack and let cool for 30 minutes. Serve.  Serves 12