Preheat oven to 350°.
Slice sweet bread into 1-inch cubes. Combine sweet bread and chocolate chips in a large bowl. In the bowl of a standing mixer fitted with a whisk attachment, whisk together eggs, cream, sugar, cream cheese and cinnamon until the mixture achieves a smooth consistency, about 2 minutes. Pour the mixture over the bread and toss lightly to distribute. Spread the mixture evenly in a greased 9- by 13-inch baking dish. Do not press down. Bake uncovered for 45–60 minutes, until lightly browned on top. Let cool to room temperature before serving. Slice into 3- inch squares for serving. Garnish with a dusting of powdered sugar if desired. Enjoy! Serves 12 as a dessert.
FRV100 Jean-Paul Brun, Domaine des Terres Dorées, France. A delightful bubbly Gamay from Beaujolais. With a touch of sweetness, it’s an elegant dessert wine with a light strawberry note on the palate and a super-clean finish, ide- ally suited for chocolate.
—Maria Chiancola, Newport Wine Cellar, Newport
Recipe by Chef Kevin Thiele, One Bellevue Restaurant at The Hotel Viking, Newport