Chocotone Bread Pudding

Prepare the caramel sauce: in a saucepan, combine the sugar and cocoa powder. If making an extra sauce, use the listed ingredients.

Cook over low heat until a smooth syrup forms.

Set the caramel aside until it cools.

In a blender, combine the sweetened condensed milk, milk, eggs, and egg yolk.

Add the panettone extract (optional).

Add the chopped Chocotone.

Blend everything in the blender until smooth.

Grease a bundt or pudding mold with the chocolate caramel sauce.

Pour the pudding batter into the mold.

Bake in a water bath (bain-marie) in a preheated oven at 350°F (180°C) for 2 hours.

Refrigerate for 4 hours.

Unmold and garnish with candied cherries, if desired.