*Jamie is a die-hard Maker's Mark fan. He might be disappointed in you if you decided to use a different bourbon.
Instructions
Combine the cream cheese, sugars and salt in a medium bowl. Beat with an electric mixer until light and fluffy.
Add the eggs one at a time, making sure each is fully incorporated before adding the next.
Add the vanilla; then the milk, one cup at a time.
Stir in the bourbon and bread and leave the mixture to soak 30 minutes.
Spoon ½ of the bread and custard mixture into a 13x9 baking dish and scatter half of the chocolate chips over the top. Add the remaining bread and custard and chocolate chips.
Bake in a preheated oven at 325˚ until puffed and firm in the center, about 1 hour and 15 minutes. Cool 20 minutes before serving.
Recipe by The Couple's Kitchen at https://thecoupleskitchen.com/bourbon-chocolate-chip-cheesecake-bread-pudding/